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Pear Butter and Pear Jelly

Wash and Core (don't peel, but remove any blemishes) about 12 large
or 25 small pears. Place in a 3-1/2 quart crock-pot slow cooker.
Add 1/2 cup water and cook on low setting with lid on for 8-10
hours until pears are very soft. When done, let cool. Drain juice
and strain through a very fine strainer. Set juice aside for jelly
making. Process cooled pears in a food processor until very smooth.
Measure 2 quarts (8 cups) pear puree into slow cooker. Add 1/3 cup
orange juice and 1/2 teaspoon nutmeg, stir. Add 4 cups sugar, 1
cup at a time, stirring after each addition. Cook on high setting,
with lid on for 2 hours. Then remove lid and let cook for about
8-10 more hours, stirring occasionally if you can, (but it is not
necessary) until very thick, hot and deep brown in color. It should
be reduced in volume by about 1/3. Ladle into hot, sterilized jars.
Adjust caps. Process jars in boiling water bath for 10 minutes.
Yield 3-4 pints.

To Make Jelly: Measure 4 cups pear juice and 2 tablespoons lemon
juice into kettle. Sprinkle 1 package Ball No Sugar Needed Pectin
over juice stirring with a wire whisk. This may take a few minutes.
Measure 3 cups sugar, set aside. Bring juice and pectin mixture to
a boil, stirring constantly. Add sugar and bring back to a full
rolling boil for one full minute. Skim foam if necessary. Ladle
into hot sterilized jars. Adjust caps. Process for 10 minutes in
a boiling water bath. Yield 2-3 pints.


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29 of 33 people found the following review helpful:
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Home grown pears, September 14, 2006 - 10:58 AM
Reviewer: Donna Ryan from Hackettstown, NJ
I love the recipe for it's simplicty. I had heard from other folks that sauces are labor intensive, but this method was great. I have an organic pear tree in my yard, so many of my pears were a bit underripe. I had already peeled and quarted them. I stopped the recipe at the pear sauce stage, pureed and added 2 cups of sugar and 2 teaspoons of almond extract -- I think the almond extract really drew out the pear flavor. Next time I might use less sugar. Tonight I'll reheat the sauce and can it and make the jelly as well -- two thumbs up.

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