If you’re looking for a uniquely sweet addition to toast or scones, this vanilla-cardamom pear butter recipe could become a new favorite!
Note: a variation of this recipe originally appeared in the October 30, 2019 edition of The Salem News.
- 6 ½ lbs of pears (preferably Bartlett) that have been peeled, cored, and cut into ½-inch cubes
- The juice from 1 large lemon
- ½ cup of sugar
- ¼ teaspoon of coarse salt
- 2 teaspoons of vanilla
- 1 teaspoon of ground cardamom
- 4 tablespoons of unsalted butter
- With the exception of the butter, place all of the ingredients into a slow cooker.
- Stir those ingredients until they’re blended well.
- Cover and cook those ingredients on low heat for 8 to 10 hours until the resulting mixture is very thick.
- Place a spoonful of the mixture on a plate as a test of its readiness.
- If no liquid can be seen forming at the edges, then it’s complete.
- If liquid is still present, continue to cook it with the lid in a crosswise position until the excess water evaporates.
- Stir in the butter until it fully melts; the pear butter is now complete.
- Ladle the hot pear butter into sterile half-pint jars, leaving a headspace of ¼ inch apiece.
- To can the pear butter, apply the lids and rings tightly, then process them in for 10 minutes in boiling hot water.
- To then freeze the pear butter for storage purposes, allow it to first cool until its room temperature, and freeze it without the lids on. Once the pear butter is frozen, add the lids and keep it frozen for up to 6 months.
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