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Pear Butter

Pear Butter

Martha Stewart Living, December/January 1995/1996 http://www.marthastewart.com/317689/pear-butter
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  • Yield Makes about 2 cups

Ingredients

    • 12 Bosc pears, very ripe, cored, peeled, and cut into large chunks
    • 3/4 cup sugar
    • 1 vanilla bean
    • 3 strips lemon rind, about 2 inches in length

Directions

  1. Place all ingredients and 1/4 cup water in a heavy-bottomed pan. Cook over a low flame 2 to 3 hours, until the fruit is soft.
  2. Remove the vanilla bean, and put the fruit through a food mill on the smallest setting. Pour into canning jars, filling them within a half inch of top. Tap filled jars on table, and run a knife around sides to remove air bubbles. Make sure the top of the jar is clean; seal.
  3. Refrigerate immediately. The butter will keep for two to four weeks.

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