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Apple butter is more popular, but I like the pear butter better, you could use apples in this recipe instead of pears if you like.
- Combine pears and water in a large dutch oven. Cover and cook over medium-low heat 40 minutes or until pears are soft, stirring occasionally. Drain.
- Press pears through a sieve or food mill.
- Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven.
- Cook over medium heat, stirring frequently, 15 minutes or until mixture thickens. Remove from heat; skim off foam.
- Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with lid, and metal screw on bands.
- Process in boiling water bath 10 minutes.