Pear Butter

Ingredients

• 4 pounds medium pears, quartered and cored
• 2 cups sugar
• 1 teaspoon grated orange zest
• 1/4 teaspoon ground nutmeg
• 1/4 cup orange juice

Directions

1. 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.
2. 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. (I usually add it to the slow cooker once the sugar is dissolved and all of the ingredients are in. Do so with the lid on sideways to allow for evaporation and let it go until the mixture is reduced by half, about 6-8 hours on low heat)
3. 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.