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.

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.
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