Pear / Apple Butter

 

I just made the most delicious pear butter ever. Seriously. I've made the stuff in the past, but it's been a good 6 or more years since I've done it, and God only knows where I put my recipe or even if I've ever written it down. So ... I started from scratch ... AND remembered to write stuff down. I did the recipe in 6lb increments because that's how many cored pears my electric pressure cooker could hold. ;)

The recipe. Put the following ingredients into a pressure cooker pot ... or just simmer it all on the stove. I used the pressure cooker to speed  up the first part of the process / break things down a lot faster.

6 pounds of cored pears or apples. I do not bother peeling. And that 6lbs is AFTER they've been cored.
1c sucanat (you may not have that ... if you do not, just use brown sugar)
1/2c filtered water (need something in the bottom of the pressure cooker to get it going)
1T cinnamon
2t ginger
1t nutmeg
1/2t allspice
1/2t cloves
1/2t salt
(LATER you will be adding 1c pure maple syrup)

Pressure cook on high for 15 minutes. Natural release for 10 minutes (or longer if you are busy).

Carefully pour the contents into a large stock pot. I had a total of 16lbs cored pears, so my 12 quart heavy bottom stock pot was perfect ... it's nice to have room for the mixture to splash up without getting all over the stove. A grease screen is also helpful for the bigger bubbles that happen later in the process. 

Use a stick / immersion blender to get everything blended up smoothly. You may also do this part right in the pressure cooker pot before pouring into the larger stockpot. If you do not have a stick blender, you may mash the apples / pears (in which case, be sure to peel at the beginning) ... OR ... process in batches in a blender (in which case, I'd allow it to cool some unless you have a glass pitcher on your blender).

AND THEN ADD 1c pure maple syrup per 6lb batch. Deliciousness.

Now you just simmer on low (no lid) for a long time; stir as often as needed to where it does not burn on the bottom. 12-24 hours or so. I 'parked' my stockpot in the oven over night (no heat), took it back out in the morning, and put it back to simmer on the stove top. What you are looking for is a nice thick mass of yumminess. The 'plate test' or whatever it's called is helpful, too, if you are not familiar with making apple / pear butter. Spoon out a blob of apple / pear butter onto a plate ... if liquid forms around the edges it's not ready. If it all stays a blob and no liquid forms around the edges, it's ready.

Hot jars, hot pear / apple butter, hot lids ... hot everything. 1/4" head space. Water bath can according to your elevation. I'm above 1,000ft, so I do 10m for half pints or pints and 15m for quarts. Under 1,000ft - knock off 5 minutes from each of those times. Over 6,000ft, add 5 minutes to each of those times. Not sure? Here's a free version of my most-used canning book: National Center for Home Food Preservation

Enjoy! Lots of love to all, Joanne