Pear Butter
2 Quarts Pear Pulp (about 20 medium)
4 cups Sugar
1/3 cup Orange Juice
1 teaspoon grated Orange Rind
1/2 teaspoon Nutmeg
To prepare pulp: Quarter & core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.
Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 - inch head space. Adjust caps.
Process pints & quarts 10 minutes in boiling water bath. Yield: about 4 pints.
**** Happy canning
****
2 Quarts Pear Pulp (about 20 medium)
4 cups Sugar
1/3 cup Orange Juice
1 teaspoon grated Orange Rind
1/2 teaspoon Nutmeg
To prepare pulp: Quarter & core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.
Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 - inch head space. Adjust caps.
Process pints & quarts 10 minutes in boiling water bath. Yield: about 4 pints.
**** Happy canning