I bought the pears from the Sunday morning farmers' market, they came from Healthy Ridge Farm in Sturgeon Bay, WI. The farmer recommended using Bartlett pears rather than any other variety since those are cheaper and since you cook it down, you would lose a lot of the finer qualities found in other pears.
It was a relief to make pear butter since it doesn't involve pectin and jelling like my pepper-lime jelly and wine jelly canning projects.
InspirationThe recipe I used is a cross between two recipes, the one for the low-sugar content and the other for the cooking method and spices.
Farmgirl Fare low-sugar pear butter
Crockpot Ladies crock-pot vanilla spiced pear butter
|about 7 pounds of pears.|
Ingredientsmakes about 8 half-pint jars
- 7 pounds Bartlett pears, cored and diced (I didn't peel and it was fine)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
I cored my pears with my melon ball scoop, which worked great, totally recommended.
|Cut up pears, cinnamon, and vanilla in the slow cooker.|
|Cooked pears the next morning, before mashing.|
|Mashed with a potato masher and pureed with an immersion blender.|
|Final product, finished pear sauce.|
|Filling jars with my "new" canning funnel my mom got at an auction. So handy!|
|Lids soaking in the hot water.|
VerdictI still don't know what pear butter truly is, but whatever this stuff is, it's fabulous!
I forgot that my cinnamon is the Tung Hing cinnamon from Penzey's, which is quite strong. This was more cinnamon-y than I expected when I tasted it, but I had no way of fixing it. It ended up being ok in the end because after being refrigerated, the flavor is more muted and it's excellent.
We tasted it warm from the slow cooker and it mainly seemed like applesauce, but later we had a spoonful on some vanilla ice cream and it was like apple pie ala mode, soooo good! This made me wonder if applesauce would be good on ice cream, haven't ever tried anything like that, but it makes sense.