Apple N Pear Butter Recipes

Steps:

• Remove seeds and any bad spots, and chop fresh pears to make 12 cups chopped pears. Cook in a large, heavy pot with the apple juice until the fruit is soft. Add a little water if necessary to keep from sticking.
• Put pear pulp through food mill and measure pulp.
• For every 5 cups of pulp, add the sugar and spices as listed.
• Return measured pulp to pot with sugar and spices.
• Return to heat and cook until reduced to desired thickness.
• Place in sterilized jars, seal with new lids, and process in boiling water bath for 10 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Steps:

• Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
• Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
• Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
• Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
• Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.

Steps:

• Place apples in a slow cooker.
• Stir white sugar, brown sugar, cinnamon, nutmeg, cloves, and salt together in a bowl; pour over apples. Add enough water to moisten apples.
• Cook on Low, overnight or 10 hours.
• Stir vanilla extract into apples. Cook, uncovered, for 2 hours more.

Steps:

• In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
• Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
• If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

Steps:

• Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
• Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
• Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.