Spiced Pear Butter

This dark spread has an intense flavour. It is a terrific way to use up a basket of very ripe pears.

Wash pears, remove stems and cores. Chop coarsely. Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.

Press pulp through a sieve or food mill. You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.

Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick. Stir often. To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over. If pear butter is done, it won't fall off. Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids. Process in a boiling water canner for 10 minutes.

Remove jars to a folded towel on the counter and let cool for 24 hours. Check seals, label and store in a cool, dark place

Contributor: Rose Murray - Preserving Pleasure