Apples, pears, quince. Those were the Can Jam choices for this month. I made myself, and everyone around me, a little crazy searching for quince. No luck. Apples were turned into sauce and pie slices last month. That left pears.
I have been wanting to try a batch of Carmel Pear Butter since the first time I stumbled across the recipe. I drool a little every time I type the title. The original recipe can be found here. I changed it a bit and my recipe is at the end of the post.
Before I even began, I halved the original recipe. I have put up so many jars of jam and fruit butter this year. A small batch of goodness seemed prudent.
I started with local, organic, Bartlet Pears. Their smell is better than perfume.
I did not peel the pears. I cored them, becasue I was not certain if the seeds would add bitter flavor to the pot. I was not worried about the fruit browning. Not only does fruit butter have a deep color of its own, I was going to be adding brown sugar. The finished product was going to be brown.
Once the pears were really soft I put them through the food mill with the smallest screen. The puree went back in to the pot with the sugar and then bubbled away until it was good and thick. Very easy. SO tasty. I stirred the last little bit in to a bowl of oatmeal and it made me weak in the knees.
Salted Carmel Pear Butter
makes four 1/2 pint jars
1/4 cup of apple juice
5 tablespoons lemon juice
3 1/2 pounds pears, cored and quartered
1 1/2 cups brown sugar
1 teaspoon freshly grated nutmeg
3/4 teaspoon good salt
Combine apple juice, 3 tablespoons lemon juice and pears in a large, heavy bottomed pot. Bring to a boil over medium heat.Lower heat, cover and cook until the pears are very soft. Press pear mixture through finest blade of a food mill. Return to pot, add remaining lemon juice, sugar, nutmeg and salt. Bring to a boil and stir until sugar dissolves. Reduce heat to medium-low and cook uncovered until thick, about an hour.
Ladle pear butter in to prepared 1/2 pint jars, leaving 1/4 inch headspace. Process in water bath for 10 minutes.
Everyone I know wants a jar. I may have to make more.