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"Melba's Jammin'" > wrote in message
...
> In article >,
> (PENMART01) wrote:
>
> > kimberly writes:
> > >
> > >Hey Barb....
> > >
> > >I've never done it before, so I thought I'd check with the high
> > >priestess of all things canned ....
> > >
> > >Is there any reason not to add pears to apple butter? Got some
> > >gorgeous red pears today, thought I'd add a few (or more) to the
> > >apple butter I'm going to make.
>
> Sure, go ahead.
> BTW, Sheldon's recipe looks pretty good!
> Do not turn your back on fruit butter when it's cooking. As soon as it
> starts to thicken a bit, there's a good tendency for it to stick and
> burn. Don't ask me how I know this. (Have you read my primer on making
> Peach Butter and other fruit butters?)
Where do I find that? Google?
My sister in law said she'd do it in the slow cooker, would that work you
think?
kimberly
>
>
> > Spiced Pear Butter
> >
> > 4 lb Bartlett pears, unpeeled, - cored, cut into 1" chunks 1/2 c Dry
> > white wine 2 tb Fresh lemon juice 1 1/2 c Sugar 4 Orange slices 1
> > Lemon slice 4 Whole cloves 1 Vanilla bean, split length. 1 Cinnamon
> > stick 1/2 ts Ground cardamon pinch Salt
> >
> > Combine pears, wine and lemon juice in heavy large saucepan. Cover
> > and simmer until pears are soft, pushing unsubmerged pears into
> > liquid occasionally, about 25 minutes. Force through food mill or
> > coarse sieve to remove pear peel. Transfer to processor and puree.
> > Return puree to heavy large saucepan. Add remaining ingredients. Stir
> > over low heat until sugar dissolves.
> >
> > Increase heat to medium and boil gently until mixture thickens and
> > mounds slightly in spoon, stirring often, about 50 minutes. Discard
> > fruit slices, cloves, vanilla, and cinnamon. Spoon butter into hot
> > canning jar, filling only to 1/4 inch from top. Immediately wipe rim,
> > using towel dipped into hot water. Place lid on jar; seal tightly,
> >
> > Repeat with remaining jars. Arrange jars in large pot. Add boiling
> > water to pot so that at lease 1 inch of water covers tops of jars.
> > Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to
> > room temperature. Press center of each lid. If stays down, jar is
> > sealed. (If lid pops us, store butter in refrigerator.) Store in cool
> > dry place up to 1 year. Refrigerate after opening. ---
> >Sheldon
> > ````````````
> --
> -Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
> "Peace will come when the power of love overcomes the love of power."
> -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
>
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