Pear or Apple Butter – adapted from Ball Blue Book
Ingredients
- 2 quarts Cooked Apple or Pear Pulp
- 4 C. Sugar
- 2 tsp. Cinnamon
- 1/4 tsp. Cloves
- 1/8 tsp. Allspice optional
- Zest of 1 Lemon – grated
- Juice of 1 Lemon optional
Instructions
- Combine all ingredients together in a blender, blend until smooth. Poor into a pot (or baking dish) and cook (or bake at 300°F) stirring occasionally, until butter “sheets” from a spoon (comes off in clumps, not slides off in a stream) and, when a small amount is put on a plate no rim of liquid separates around the edge of the butter.
- Pour while hot into hot, sterilized jars, leaving 1/4” head space; adjust caps.
- Process pints and quarts 10 minutes in boiling water bath.
