7 pounds medium pears
4 cups sugar
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg
1/3 cup orange juice
Directions: one line for each direction. When saved the lines will be numbered.
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Cook pears until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp; combine with sugar in a large saucepot, stirring to dissolve sugar. Add remaining ingredients, cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 4 pints.
Rating: ()
Added On: April 15, 2008
* Allistra Corporation's recipe archive at http://www.homecanning.com/
