Citrus Pear Butter

Last weekend I decided to get up and stew down some pairs into a thick, rich pear butter. I stewed the fruit for nearly an hour, before I even strained and discarded the pulp. My next kitchen purchase is a fine sieve.



After I managed to get rid of all the solids, I mixed in some grated lemon zest and fresh lemon juice to awaken the pear flavor. I also added a few cinnamon sticks while it stewed and thickened, as well as a star anise and some fresh grated nutmeg.



I've had great success with following these base recipes in a cook book I have, and adjusting them to my liking.



Pre water bath, after the jars are prepped. It was soo thick and reduced, my spoon stood upright in the fruit butter.



Post water bath processing. A few more pints of homemade food for our food storage and winter food consumption.