Pear Butter w/ Blood Orange

This pear butter is heavenly – pear flavored with a spicy nutmeg hint and it is slightly bitter due to the blood orange rind and juice.  It was the fastest round of canning I have done yet.  As I said before, I am addicted to canning and am looking for more unique combinations of jams, jellies, and butters.

The pear pulp before the blood orange juice was added – still quite yellow in color.

After adding the blood orange, the pear butter will turn into a lovely shade of pink.

Pear Butter with Blood Orange – modified from Blue Bell Canning

6 to 7 lbs pears (about 20 medium)
4 cups sugar
2 teaspoons grated blood orange peel
1/2 teaspoon nutmeg
1/3 cup blood orange juice

To prepare pulp: wash pears.  Core, peel, and slice pears.  Combine pears and 1/2 cup water in large saucepot.  Simmer until pears are soft.  Puree using a food processor or food mill, being careful not to liquefy.  Measure 2 quarts pear pulp.

To make butter: Combine pear pulp and sugar in large saucepot, stirring until sugar dissolves.  Add remaining ingredients.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot, sterilized jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process for 10 minutes in a boiling-water canner.  

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