Best 3 Small Batch Almanac Pear Butter Recipes

PEAR BUTTER

Steps:

• Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
• Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
• Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

SMALL-BATCH ALMANAC PEAR BUTTER

Steps:

• In a saucepan, bring the apple juice, ginger and allspice to a boil.
• Add the pears and reduce to a simmer.
• Cook, stirring occasionally, for 30 minutes. Remove ginger slices.
• Continue to cook, stirring regularly to prevent sticking, until the mixture is thick, smooth, spreadable and a dark-brown caramel.
• Can in a water bath or spoon into a clean jar and keep in the fridge up to 6 weeks.

SMALL-BATCH BLUEBERRY BUTTER

Steps:

• Combine all the ingredients in a heavy bottomed saucepot.
• Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
• The butter is done when it is thick and spreadable. Remove vanilla bean if using.
• Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.