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Vanilla-Caramel Pear Butter

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 4½ pounds ripe pears, cored and quartered
  
• 3 cups pear nectar and/or apple juice
  
• 2 cups packed brown sugar
  
• 1 tablespoon lemon juice
  
• 1 tablespoon vanilla
  






Instructions



1. In an 8- to 10-quart heavy pot combine pears and juice. Bring to boiling; reduce heat. Simmer, covered, 1 hour, stirring occasionally.
   
   
2. Coarsely mash pears with a potato masher. Press pears through a food mill or sieve until you have 8 cups pulp; discard skins. Return pulp to pot.
   
   
3. Stir in remaining ingredients. Bring to boiling; reduce heat. Cook, uncovered, over low heat 1 ½ to 2 hours or until very thick and mixture mounds on a spoon, stirring frequently.
   
   
4. Ladle hot pear butter into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   
   Makes 4 half-pint jars