Farmhouse Pear Butter

img_4226 img_2244Well, this past summer had our pear trees really outdoing themselves!

On our property we have three, two of a bartlett variety and one of a d’anjou variety.
And boy, were they covered! Pretty sure, if there was a branch it was most certainly covered in pears! The Pileated Woodpeckers loved the extra ripe pears on the top of the trees we were unable to reach.

We do also have an asian pear tree, these I do not use for our pear butter, though they were tiny enough I would’ve been able to can them whole in syrup. Unfortunately, I did not have the available time to experiment with them so perhaps this year I will try doing that if it crops out well enough again!


As for our other pears, I use a mixture of underripe and overripe fruit. From fresh fallen fruit, I clean and core them and remove any of the ugly bits that we don’t want…Those bits I gave to our chickens (which loved them!)
I suppose its close to 1/4 underripe to 1/2 underripe pears to overripe.



Farmhouse Pear Butter

5.84 kg Pears, cored.
1 kg brown sugar
1.9 kg white sugar
2 tsp. sea salt
Approx. 3 tbsp fresh grated ginger
2-3 Cinnamon Sticks

In a large pot, cook out the cleaned pears with about 4-6 cups water. You just want enough water to help cook the pears out and prevent burning.
Once the pears are softened and falling apart, remove from the stovetop and cool slightly.
Process through a food mill and return the puree to the pot.

Combine the pear puree with the other ingredients. I like to grate my ginger frozen as I find it easier to do, you can vary the amount you use as well depending on your taste.

Stir well over medium-high heat until the sugars dissolve. Then, stir every so often to ensure the bottom is not burning and it is cooking evenly. As the puree thickens, you will want to be stirring more regularly / constantly to avoid bubbling spit up. It’s hot, and it will burn, so please be careful!

If it is spitting despite my stirring, often I will call it done or put on a pair of old oven mitts for protection.

Cook out until desired consistency, fill sanitized clean jars, top with seals and process in a boiling water bath for 10 minutes.

Let cool, removing excess water from the top, label and store after 12 hours.




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