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Can Jam November 2010
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.
I did not peel the pears. I cored them, becasue I was not certain if the seeds would add bitter flavor 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 good salt
Combine apple juice, 3 tablespoons lemon juice and pears in a large, heavy bottomed pot. Press pear mixture through finest blade of a food mill. Return to pot, add remaining lemon juice, sugar,[url=http://www.sport.fr/smartphones/moncler.asp]femmes moncler[/url], nutmeg and salt. Bring to a boil and stir until sugar dissolves. Reduce heat to mediumlow 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.
A generous coworker gave away what I think are Bosc pears last week and a recipe that is very similar to yours. I have it simmering in the crock pot right now but didn think it seemed to be either caramelly or salty so I looked around and found yours. So, I added to the quantities of the original and think it tastes much better. It is really gritty! I think I let it cool down, run it through the Vitamix then recook and can it tomorrow and hope for the best.
Brian Yarvin: Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles