What is dark and rich and smooth with only a hint of sugar? Dark Chocolate, right? But then what if I said it’s simmered overnight in the crockpot, then pureed and returned to that same pot to simmer again, thickening and sweetening in the process? The puree part probably had you guessing again . . .
Here’s the absolute best pear butter. (I’m too tired to be modest). In these 5 jars . . . 2 half pints and 3 half cups, lie 30 pears. No, I’m not kidding. Better than dark chocolate . . . It was 11 pounds of pears divided into 3 1/2 cups . . . a little more than 3 pounds in every cup or almost 10 pears in every cup . . . That’s like a puree of gold . . . good thing the pears were 69 cents a pound but even still —
I woke up at 2 am and couldn’t get back to sleep for some reason. The reason that I remember now, in broad daylight, was to turn off the crockpot. So there you have it — superconcentrated pear butter that mounds on a spoon, even leaves peaks where the spoon went in. The cream of pear butters. OK. Here’s the recipe. And don’t think that you have to simmer it that long. When it mounds on the spoon it’s done.
Peel and slice 11 pounds of pears.
Heat overnight (or 6 – 8 hours) on low in a crockpot with 1 cup of water and the juice of 1 lemon. Stir the lemon juice in, making sure to lightly coat all slices to prevent premature browning of the pears.
The next morning, add 1 cup freshly squeezed orange juice to a blender.
Puree the pears with the orange juice.
Return the puree to the crockpot and stir in 3/4 cup of brown sugar.
Simmer in crockpot until puree mounds on a spoon.
Then spoon into hot sterilized jars (if you don’t let it simmer too long it will make more than 3 1/2 cups, maybe even 7 cups or more) leaving 1/4 inch headspace. Process in a boiling water bath for 15 minutes for half pints at 5000 feet, 10 minutes at sea level.