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Pear Butter
Posted By Suzanne McMinn On April 5, 2011 @ 8:50 pm In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Preserving | No Comments
Core, peel, and slice pears. Cook in a large pot with 1/2 cup water until soft. Process in a food mill or food processor (or just mush, which is what I did). Add, sugar, grated orange peel, nutmeg, and orange juice. Simmer slowly until mixture thickens and rounds up on a spoon. Stir frequently. Ladle hot butter into jars, leaving 1/4-inch headspace. Put on lids and bands. BWB 10 minutes.
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