Tuesday, September 4, 2007

Pear Butter

2 quarts pear, pulp of
2 lbs sugar

Wash pears and remove core and peeling.
Cut into quarters and add a little water.
Cook until tender.
To pulp add sugar and mix well.
Bake at 350 degrees for 3 hours.
Stir occasionally.
Pour into jars and seal.
PEAR BUTTER pears water cinnamon Wash pears, do not peel; slice. Add small amount of water to start cooking.
Cook until very soft. Press through sieve. To each cup of pulp, add 1/2 cup sugar; add 1/2 tea- spoon of cinnamon to each 3 cups of pulp.
Cook until thick, stirring frequently to prevent scorching.
Pour into sterilized jars and seal while hot. I cook mine in the crock-pot until desired thickness.

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