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This pear sauce is slow cooked in the oven and tastes great with venison or other roasts. If I have a large pear harvest, I usually make a few extra jars to give away as presents.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 15 mins
additional:
1 day
total:
1 day
Servings:
64
Yield:
4 jars
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Immerse 4 large jars in simmering water until pear butter is ready. Wash lids and rings in warm soapy water. Preheat oven to 400 degrees F (200 degrees C).

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  • Mix pears, red wine, sugar, and ginger in a large bowl. Spread on a large baking sheet.

  • Bake in the preheated oven, stirring every 20 minutes, until pears are soft and mushy, about 2 hours.

  • Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

Nutrition Facts

49 calories; protein 0.2g; carbohydrates 11.4g; fat 0.1g; sodium 0.9mg. Full Nutrition
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