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Orange Pear Butter
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
840 minutes
Simmered pears with orange, spices, and vanilla create a luscious pear butter perfect for spreading on toast, pancakes, or biscuits.
Ingredients:
  • 10 pounds pears - peeled, cored, and chopped
  • 1 cup freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cardamom
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 4 cups white sugar
Instructions:
  • In a large Dutch oven, mix pears and orange juice. Add orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil, then cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
  • Blend fresh, ripe pears until smooth in a food processor or food mill. Transfer the pear puree back to the Dutch oven. Mix in sugar until fully dissolved. Simmer uncovered over medium heat until thickened, about 30 to 40 minutes.
  • Check 10 pint jars for cracks and rings for rust, discarding any damaged ones. Keep them in simmering water until pear butter is done. Clean new lids and rings in warm soapy water.
  • Fill hot, sterilized jars with pear butter up to 1/4 inch from the top. Remove air bubbles by running a clean knife or spatula around the inside of the jars. Wipe rims clean with a damp paper towel. Seal with metal lids and rings tightly.
  • Position a rack in the bottom of a sizeable stockpot and fill halfway with water. Once boiling, use a jar holder to carefully lower jars 2 inches apart into the pot. Add more boiling water to ensure jars are covered by at least 1 inch. Cover the pot, bring to a vigorous boil, and process for 5 minutes.
  • After removing the jars from the stockpot, allow them to cool and set for 12 to 24 hours, making sure they are spaced several inches apart. Press the center of each lid to check for a secure seal. Take off the rings and store the jars in a cool, dark place.

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