Pear Butter

 

Ingredients

• 2 ½ pounds ripe pears peeled, cored and cut into pieces
• ⅓ cup water
• ½ vanilla bean split lengthwise and scraped to release seeds
• 1-2 tablespoons brown sugar
• 2 tablespoons orange juice freshly squeezed
• 1-2 strips of orange peel
• pinch of salt

Instructions

• Combine all of the ingredients in a slow cooker.
• Cover and cook on the high setting for about 3 -4 hours (Total time will vary based on ripeness of pear).
• Stir occasionally.
• When the pears have softened, remove the vanilla bean and the orange zest.
• With a handheld immersion blender, process the pears until smooth. Alternatively, the cooked pears can be transferred to a food processor, pureed and transferred back to the slow cooker.
• Set the slow cooker on low and cook for an additional 6-8 hours. The total time will depend on the total moisture of the fruit. The pear butter is done when there is no liquid that seeps out when a teaspoon of the butter is placed on a dish. 
• Ladle the pear butter into sterile canning jars. Always leave about ¼ inch of head space. Try to remove as many air bubbles as possible.
• Seal with sterile lids and rings.
• Process in a boiling water bath for 15 minutes.
• Remove jars from the pot.
• Allow to cool to room temperature.
• Check the lids by pressing on the center of each seal. If it springs back, the jars need to be refrigerated. Otherwise, they can be stored in a cool dark place for about 1 year.
• Once the jar is opened, it can be stored for about 3 weeks in the refrigerator.