Caramel Pear Butter Recipe

How to Make Caramel Pear Butter

1. Combine 1 cup apple juice and 4 tablespoons lemon juice in a heavy-bottomed, deep pot.
2. Peel, core, and cut 4 pounds pears (about 6 medium) into 1/2- to 3/4-inch pieces. Work with one pear at a time and immediately add to the juice mixture to prevent browning.
3. Cook over medium heat, stirring frequently, until pears release enough juice to boil (about 16 minutes).
4. Reduce heat to medium-low, cover, and simmer until pears are very tender, stirring frequently (about 20 minutes).
5. Remove from heat and carefully press the pear mixture through a fine-mesh food mill into a large bowl.
6. Return the pear puree to the pot. Add 2 tablespoons lemon juice, 1 cup packed light brown sugar, 1/2 teaspoon ground nutmeg, and 3/4 teaspoon coarse sea salt.
7. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
8. Reduce heat to medium-low, and simmer uncovered, stirring every 5 minutes to prevent scorching, until the pear butter thickens and reduces to 8 cups (about 1 hour).
9. Ladle the hot pear butter into 8 sterilized 1/2-pint glass canning jars, leaving 1/4-inch headspace.
10. Remove air bubbles using a non-metallic utensil.
11. Wipe the jar rims clean with a damp cloth.
12. Apply hot lids and screw bands, tightening fingertip tight.
13. Process jars in a boiling water bath for 10 minutes.
14. Remove jars and let cool completely. You should hear a ‘pop’ sound as the jars seal.
15. Once completely cooled, check seals. Store in a cool, dark place for up to 1 year.