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.

Thanks

kimberly

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.
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"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.
>

"PENMART01" > wrote in message
...
> 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.
> ---
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Wow, Sheldon, that looks yummy! Thank you for posting it. I may just make
some of this on it's own and the apple butter separately.
I had one of the pears for dessert last night...very flavorful little gems!
When I was a kid, I didn't know there were so many varieties of pears.
What's your favorite? For just out of hand eating, and for cooking?
Me, I like the comice pears for eating, especially if you chill them about
an hour first.
I haven't cooked with pears alot so far, but I'm trying new things


kimberly

"PENMART01" > wrote in message
...
> 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.
> ---
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Wow, Sheldon, that looks yummy! Thank you for posting it. I may just make
some of this on it's own and the apple butter separately.
I had one of the pears for dessert last night...very flavorful little gems!
When I was a kid, I didn't know there were so many varieties of pears.
What's your favorite? For just out of hand eating, and for cooking?
Me, I like the comice pears for eating, especially if you chill them about
an hour first.
I haven't cooked with pears alot so far, but I'm trying new things


kimberly

> "Nexis" writes:
>
>"Melba's Jammin'" wrote:
>>(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?

Slow cookers don't get hot enough, and certainly won't work with the lid on.
However some ABMs have a jam setting that work very well for making fruit
butters, especially since they stir automatically.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Nexis" writes:
>
>"Melba's Jammin'" wrote:
>>(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?

Slow cookers don't get hot enough, and certainly won't work with the lid on.
However some ABMs have a jam setting that work very well for making fruit
butters, especially since they stir automatically.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article <dFB3d.207432$4o.69882@fed1read01>, "Nexis" >
wrote:

> "Melba's Jammin'" > wrote in message

> > 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?

Advanced Groups Search should turn it up -- maybe 1998 or so. I also
emailed it to you. :-)

> My sister in law said she'd do it in the slow cooker, would that work you
> think?

Some people do it; I have never. I have, however, baked it in a shallow
pan in a low (275?) oven. Uncovered (evaporation). That worked well,
too. Don't remember how long it all took that way.
-B
>
> kimberly
--
-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.

In article <dFB3d.207432$4o.69882@fed1read01>, "Nexis" >
wrote:

> "Melba's Jammin'" > wrote in message

> > 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?

Advanced Groups Search should turn it up -- maybe 1998 or so. I also
emailed it to you. :-)

> My sister in law said she'd do it in the slow cooker, would that work you
> think?

Some people do it; I have never. I have, however, baked it in a shallow
pan in a low (275?) oven. Uncovered (evaporation). That worked well,
too. Don't remember how long it all took that way.
-B
>
> kimberly
--
-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.