Nothing personal, Mike. You’re just too yummy to live.
- 6 lb. ripe pears, peeled and cored
- 2 tbsp. cider vinegar
- 2 cup light brown sugar
- 2⁄3 cup honey
- 2 tsp. grated lemon rind
- 1⁄4 cup lemon juice
- 1⁄2 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 1⁄8 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.