Spiced Pear Butter

Ingredients

Instructions

1. 1Wash 7 half-pint canning jars in hot soapy water or the dishwasher and keep them hot until filling time, and place the new lids in a small saucepan of hot water per the manufacturer's instructions to soften the sealing compound.
2. 2Combine the 8 pounds of peeled, cored, chopped pears with the 2 cups of water in a large heavy pot and simmer, covered, over medium heat for 20 minutes, stirring occasionally, until the pears are very soft.
3. 3Puree the cooked pears through a food mill or blender until smooth, return the puree to the pot, and stir in the 3 cups granulated sugar, 1/2 cup brown sugar, cinnamon, nutmeg, ginger, and 1/4 cup bottled lemon juice.
4. 4Cook uncovered over low heat, stirring often to prevent scorching, for about 1 hour until the butter mounds thickly on a spoon without a ring of liquid weeping out around the edge.
5. 5Ladle the hot pear butter into the hot jars, leaving exactly 1/4 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, top off with more butter if needed to restore 1/4 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from the moment the water reaches a full rolling boil, for 10 minutes (half-pints and pints) or 15 minutes (quarts), adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove the jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours.
9. 9Check that each lid is sealed by pressing the center (it should not flex), then remove bands, wipe the jars, and label with the contents and date.
10. 10Store in a cool, dark place for up to 1 year and refrigerate after opening, using within about 3 weeks.
11. 11Do not decrease the sugar or lemon juice or add extra liquid, since these ratios and the thick reduced texture keep the product safely acidic and shelf-stable.