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Pear-Star Anise Butter

Source of Recipe

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


Recipe Introduction

"Star anise adds a unique burst of flavor to pears cooked down into this scrumptious butter. Wonderful as a glaze for a roast, stirred into hot cereal on a winter day, or use as a delicious spread on sandwiches."

List of Ingredients

â—¦ 3 ½ pounds firm, ripe d'Anjou pears, peeled, cored, and coarsely chopped (6 ½ cups)
â—¦ 2 tablespoons orange zest
â—¦ ½ cup fresh orange juice
â—¦ â…“ cup water
â—¦ 1 ½ tablespoons lemon zest
â—¦ 3 tablespoons fresh lemon juice
â—¦ 2 cups sugar
â—¦ ¾ teaspoon fresh grated nutmeg
â—¦ 4 star anise


Recipe

Bring first six ingredients to a boil in a large stainless steel or enameled saucepan. Reduce heat, and simmer, uncovered, 20 to 25 minutes or until pears are soft, stirring occasionally. Remove from heat and let cool slightly (about 5 minutes).

Place pear mixture in a food processor; pulse 12 times or until coarsely puréed.

Bring pear purée, sugar, and nutmeg to a boil in same pan, stirring until sugar dissolves. Reduce heat; simmer, uncovered, 20 minutes or until mixture is thickened and holds its shape on a spoon.

Place 1 star anise into a hot jar. Spoon hot mixture into jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. 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 4 (½-pint) jars