Pear Butter Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
16 cup: Peeled, cored and sliced winter pears, (aprox. 8 pounds)
1 cup: Pineapple juice,
1 cup: Lemon juice,
1 cup: Honey,
3 Sticks: cinnamon, three inches long
20: Whole cloves, tied into a piece of cheese cloth.
Directions:
Stocking Up 3, 1986
In a blender or food precessor puree pears, in batches, adding some of the
juices if needed to help puree them.
Pour pear puree into a large stainless steel or enamel Kettle. Add juices,
honey, cinnamon sticks and cloves. Cook, partially covered, over a low heat
until thick, about 3 hours. Remove cinnamon sticks and bag of cloves and
discard. Pour into hot, scalded half-pint jars, leaving 1/2 inch headspace,
and seal. Process for 10 minutes in a boiling water bath. Leave at room
temperature to cool and check to be sure each is sealed before storing.
Yields about 6 half pints
Posted to recipelu-digest Volume 01 Number 500 by OPRATR33
on Jan 12, 1998
Source from luhu.jp
In a blender or food precessor puree pears, in batches, adding some of the
juices if needed to help puree them.
Pour pear puree into a large stainless steel or enamel Kettle. Add juices,
honey, cinnamon sticks and cloves. Cook, partially covered, over a low heat
until thick, about 3 hours. Remove cinnamon sticks and bag of cloves and
discard. Pour into hot, scalded half-pint jars, leaving 1/2 inch headspace,
and seal. Process for 10 minutes in a boiling water bath. Leave at room
temperature to cool and check to be sure each is sealed before storing.
Yields about 6 half pints
Posted to recipelu-digest Volume 01 Number 500 by OPRATR33
Source from luhu.jp
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