This is not a sieve! This dish has a lovely texture and flavor and uses all of the pears except for the core. To your pleasure, change the amount of orange rind.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 30 |
| Yield: | 3 pints |
Ingredients
- 4 pounds pears, quartered and cores removed
- ¼ cup white sugar
- ¼ cup granular sucrolose sweetener (such as Splenda®)
- 2 teaspoons grated orange zest
- ¼ teaspoon ground nutmeg
- ¼ cup orange juice
- 1 (.25 ounce) envelope unflavored gelatin powder
Instructions
- Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.
- Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.
Reviews
I used 4 cups of pear puree (local pears cooked in a small amount of water) and 1/2 c. organic cane sugar. Wow! it is more than sweet enough. I do not understand how other recipes call for more sugar than fruit puree. The nutmeg is a nice touch. Thank you.
This is the first time I’ve ever attempted to make pear butter and I don’t think it turned out how it’s supposed to. It’s like apple sauce consistency. The gelatin would not dissolve! Any tips for getting the gelatin to dissolve? Also can somebody tell me if I am supposed to boil the jars after I pour the butter in and seal them or how long does this stuff keep in the fridge? I gave it 3 stars because while it does taste good, it’s just not a good consistency, but I’m not sure if it’s the recipe or my lack of experience. Any input on how I can make it better next time would be greatly appreciated!
Great recipe! This would be good on waffles or pancakes.
Oh My! So Good and easy too! I used a mix of pears and apples; added 2 tsp. of butter after putting it back in the pan; and 1/4 tsp. cinnamon just cus I love it. Thanks for the recipe 🙂
WE JUST DOUBLED THIS AND USED 8 CUPS OF PEARS. WE LEFT OUT THE ORANGE AND IT IS WONDERFUL. IT MADE ONLY 5 JARS S, NEXT TIME WE WILL MAKE 4 TIMES AS MUCH TO MAKE 10 JARS!YUMMY!
This is really good! I used Bosc Pears and left the skins on and it looked so pretty pureed with little flecks of warm earthy brown pieces in the butter. I found that the citrus was a little too intense , so I will leave out at least 1/2 the amount of the zest next time. I have never made this before, so I am not sure how thick this should be. Is it supposed to be spreadable? Mine came out a little like pudding in consistency. Im very happy with it and I recommend this recipe and will make it again. THX.