This pear butter is heavenly – pear flavored with a spicy nutmeg hint and it is slightly bitter due to the blood orange rind and juice. It was the fastest round of canning I have done yet. As I said before, I am addicted to canning and am looking for more unique combinations of jams, jellies, and butters.
The pear pulp before the blood orange juice was added – still quite yellow in color.
After adding the blood orange, the pear butter will turn into a lovely shade of pink.
Pear Butter with Blood Orange – modified from Blue Bell Canning
6 to 7 lbs pears (about 20 medium)
4 cups sugar
2 teaspoons grated blood orange peel
1/2 teaspoon nutmeg
1/3 cup blood orange juice
To prepare pulp: wash pears. Core, peel, and slice pears. Combine pears and 1/2 cup water in large saucepot. Simmer until pears are soft. Puree using a food processor or food mill, being careful not to liquefy. Measure 2 quarts pear pulp.
To make butter: Combine pear pulp and sugar in large saucepot, stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process for 10 minutes in a boiling-water canner.
Bluebird Hill Art 