Recipe(tried): Pear Butter

PEAR BUTTER
Source: So Easy To Preserve

2 quarts pear pulp (about 20 medium, fully ripe pears)
4 cups sugar
1 teaspoon grated orange rind
1/3 cup orange juice
1/2teaspoon ground nutmeg

To prepare pulp: quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Add remaining ingredients; cook until thick, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Sterilize canning jars. Ladle butter into clean, hot jars, leaving 1/4 inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and jelly; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been prepared according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight. Process in a simmering water bath (185 F) for 10 minutes.

Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.