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Pear Butter

Source of Recipe


From "The Big Book of Preserving the Harvest"






List of Ingredients



• 12 ripe Bosc or Bartlett pears, peeled and chopped
  
• Juice of 1 lemon
  
• 3 (2-inch) strips lemon zest (1/4-inch wide)
  
• 3/4 cup sugar
  
• 1/4 cup water
  
• 1 vanilla bean
  






Instructions



1. In a heavy 8-quart saucepan, combine all ingredients. Cook over low heat for 2-1/2 hours, until fruit is very soft. Be careful not to burn. Stir frequently.
   
   
2. Remove vanilla bean and strips of lemon zest.
   
   
3. Pour mixture through a food mill. Pour into sterile jars. Cover and refrigerate immediately. (This will keep for 2 weeks in the refrigerator. May also be frozen.)
   
   Makes 2 half pints.