Pear Butter and Pear Jelly
Cooking MethodSlow Cooker
Ingredients
- Wash and Core (don't peel, but remove any blemishes) about 12 large
- or 25 small pears. Place in a 3-1/2 quart crock-pot slow cooker.
- Add 1/2 cup water and cook on low setting with lid on for 8-10
- hours until pears are very soft. When done, let cool. Drain juice
- and strain through a very fine strainer. Set juice aside for jelly
- making. Process cooled pears in a food processor until very smooth.
- Measure 2 quarts (8 cups) pear puree into slow cooker. Add 1/3 cup
- orange juice and 1/2 teaspoon nutmeg, stir. Add 4 cups sugar, 1
- cup at a time, stirring after each addition. Cook on high setting,
- with lid on for 2 hours. Then remove lid and let cook for about
- 8-10 more hours, stirring occasionally if you can, (but it is not
- necessary) until very thick, hot and deep brown in color. It should
- be reduced in volume by about 1/3. Ladle into hot, sterilized jars.
- Adjust caps. Process jars in boiling water bath for 10 minutes.
- Yield 3-4 pints.
Instructions
To Make Jelly: Measure 4 cups pear juice and 2 tablespoons lemon juice into kettle. Sprinkle 1 package Ball No Sugar Needed Pectin over juice stirring with a wire whisk. This may take a few minutes. Measure 3 cups sugar, set aside. Bring juice and pectin mixture to a boil, stirring constantly. Add sugar and bring back to a full rolling boil for one full minute. Skim foam if necessary. Ladle into hot sterilized jars. Adjust caps. Process for 10 minutes in a boiling water bath. Yield 2-3 pints.