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Pear Butter
August 24, 2010

I just finished 5 batches of pear butter, yielding 37 half-pint jars. I followed the recipe as written and resulting product has a wonderful, deep pear-citrus flavor. Here’s what I learned from the process. For multiple batches, don’t cook more than one batch in each pot. Combining batches adversely affects evaporation and product doesn’t reduce properly. It takes far longer to cook down than indicated- approximately 3 ½ hours for 2nd part. Heat needs to be on low heat and stirred every five minutes to prevent scorching. Stirring frequently becomes more and more critical toward the end. You can’t leave this at all while it’s cooking. I used an emersion blender instead of a food mill or grinder. Worked beautifully and it saved time, effort and pots. Keep children or pets out of the kitchen while you’re cooking this. It’s like edible napalm. If it splashes on you, it sticks and keeps burning, so be careful. It’s never going to mound on a spoon- a tiny hill maybe, but not a mound while it’s hot. It’s done when you put a spoonful on a plate, it stays together and the liquid does not separate significantly at the sides. Understand that this is a labor of love to make, but it’s very good. It takes your undivided attention for a whole day (or two). My kitchen is a wreck. My stove, my pots and my floor are one big sticky mess. I will certainly make this again, but not anytime soon.

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