You may never make Apple Butter again after having this. Only kidding, but this is most requested by friends. The Pear Butter is lightly scented with orange and nutmeg. This is just a wonderful old recipe that is perfect on a hot biscuit or even a plain piece of toast.
It's difficult to tell you how many pears you will need, I've used 4-8 pounds in order to get enough for the two quarts of pulp that's required to make this recipe. Buy plenty. Also if you are buying your pears from an orchard, and you should, ask for the ones that are not so pretty, your going to mush them up anyway and they are much cheaper.
5-6 half pints
4-8 pounds medium pears, quartered, and cored, remember you need 2 quarts of pulp
2 cups sugar
1 teaspoon grated orange zest
1/4 teaspoon nutmeg
1/4 cup orange juice, real orange juice
1. Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
2. Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
3. Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch.
If you live in high altitude areas check with your local extension for exact processing times for your area.