Recipe: Pear Butter and Pear Jelly

PEAR BUTTER AND PEAR JELLY
Makes 3-4 pints pear butter and 2-3 pints jelly

"You can use other type of fruit using the same method! Just adjust the juice and spices."

FOR THE PEAR PUREE:
About 12 large or 25 small pears
1/2 cup water
FOR THE PEAR BUTTER:
1/3 cup orange juice
1/2 teaspoon ground nutmeg
4 cups sugar

TO MAKE THE PEAR PUREE:
Wash and core pears (don't peel, but remove any blemishes). Place in a 3 1/2 quart crock-pot slow cooker. Add 1/2 cup water.

Cover crock pot and cook on LOW setting for 8-10 hours, until pears are very soft. When done, let cool.

Drain pear 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 orange juice and nutmeg; stir. Add sugar, 1 cup at a time, stirring after each addition.

Cover crock pot and cook on HIGH setting 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. (Or, pour into jars and cool, then put on lids and store in refrigerator.)

TO MAKE PEAR JELLY

4 cups reserved pear juice
1 package Ball No Sugar Needed Pectin
3 cups sugar

Measure pear juice into kettle. Sprinkle pectin over juice stirring with a wire whisk. This may take a few minutes. 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.

From: Mimi, Texas, 07-19-97