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Spiced Pear Butter

10 large very ripe pears
1/2 cup honey
1/4 cup orange juice
1/2 teaspoon grated orange zest
2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Wash pears, remove stems and cores. Chop coarsely. Place in a large
heavy-bottomed saucepan over low heat. Bring to a simmer, cover
and cook 30 minutes or until tender, stirring often. Press pulp
through a sieve or food mill. You should have about 5 cups puree.
Return to saucepan with honey, orange juice and zest, sugar,
cinnamon, ginger, nutmeg and cloves. Bring to a boil, reduce heat
to medium low and cook, uncovered, for 45 to 60 minutes or until
reduced by half and very thick. Stir often. To test for doneness,
place a spoonful on a chilled saucer and holding over the sink,
turn it over. If pear butter is done, it won't fall off. Pour into
hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece
metal lids. Process in a boiling water canner for 10 minutes.
Remove jars to a folded towel on the counter and let cool for 24
hours. Check seals, label and store in a cool, dark place

Yield: 3 jars


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