Spiced Pear Butter

Noth­ing per­son­al, Mike. You’re just too yum­my to live.

  • Ingre­di­ents:
  • 6 lb. ripe pears, peeled and cored
  • 2 tbsp. cider vine­gar
  • 2 cup light brown sug­ar
  • 23 cup hon­ey
  • 2 tsp. grat­ed lemon rind
  • 14 cup lemon juice
  • 12 tsp. all­spice

Wash half pint can­ning jars, bands, lids in hot soapy water. Rinse place jars, bands, and lids in pot of hot water. Brong to a boil, keep sim­mer­ing until need­ed.

Work in batch­es, purée pears in blender or food proces­sor. Trans­fer purée to dutch oven. Stir in vine­gar, sug­ar, hon­ey, lemon rind, lemon juice, and all­spice.

Bring to a boil, cook uncov­ered, for 25 min­utes stir­ring occas­sion­al­ly. (may cov­er pot par­tial­ly to pre­vent spat­ter­ing.) Reduce heat to medi­um; gen­tly boil 40–45 min­utes more until jam­like con­sis­ten­cy. Stir more fre­quent­ly as mix­ture thick­ens. But­ter is cooked when path is made by wood­en spoon pulled through takes about 5 sec­onds to close.

Ladle but­ter into ster­il­ized half pint bot­tles from step one, leav­ing 18 inch head­space. Cov­er with hot, clean lids; screw on bands firm­ly. Process in boil­ing water bath for 5 min­utes. Cool jars on wire racks. Test seals, label, date, and store in cool, dark place for up to one year.