Pear Butter - spiced with vanilla, cinnamon, cardamom and orange zest
Canning and Preserving
Author: Kitchen Nostalgia
4lbspears,peeled, cored, and coarsely chopped
In a large pot, combine the pears, water, orange zest and juice. Cook until the pears are completely soft, about 20 minutes.
Puree mixture in the food processor just until a uniform texture is achieved, but do not liquefy.
Measure the resulting purée, and pour into a large pan. For every cup of purée, add 1/2 cup of sugar. Add remaining ingredients. Cook on medium heat, stirring often until the mixture is quite thick and holds it shape to a spoon.
Pour into hot, sterilized jars and seal, leaving 1/4-inch head space. Place jars in canner, bring to a boil and process for 10 minutes.