After the pears were pureed, I added the bulk of the sugar. This recipe isn't for those watching their weight!! (Yikes - 6 c. of sugar!!)
The carmel part is melted sugar. It takes a while for the sugar to melt but once it does, it turns brown quickly. WATCH it or it will burn on you!!
A close up of the melting.
After adding the carmel and spices the butter got really brown. I think I should have added more water at this point.
In the end I only got 4 pints of butter (and a bit extra). I think it was because the pears were too hard to be "juicy". And all my jars sealed (YIPPEE!!!) I love those little pops when the jar seals. Big grin!
A lot of dishes for four pints of pear butter....
My ever faithful companion, Jazz, slept through the process. But at least she wasn't under foot.
CARMEL SPICE PEAR BUTTER (from my friend Carolyn)
- 15 large, ripe pears
- 2 c. water
- 1 1/2 c. sugar
- 4 1/2 c. sugar
- 1Tbsp. cloves
- 1/2 tsp. ginger
- 1 1/2 tsp. cinnamon
- 2 Tbsp. lemon juice