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Pear-Maple-Bourbon Butter

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Pears are a warming reminder of fall, leaves turning joyful colors, cozy mornings with oatmeal and hot tea, pies baking in the oven. Pear butter is all that on a spoon. Eat this on toast, with your oatmeal, or generously spread on pork roast."

List of Ingredients

â—¦ ½ cup maple syrup
â—¦ ½ cup bourbon
â—¦ 4 pounds pears, peeled, cored, and coarsely chopped



Recipe

Bring all ingredients to a boil in a 6-quart stainless steel or enameled Dutch oven; reduce heat, and simmer, uncovered, 35 minutes or until pear is very soft, stirring often to prevent scorching. Remove from heat; cool slightly.

Process pear mixture, in batches, in a food processor until puréed, pouring each batch of purée into a bowl. Return mixture to Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, until purée thickens, darkens in color, and holds its shape on a spoon, stirring occasionally. (Stir more often as purée thickens.)

Ladle hot pear butter into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about six (½-pint) jars