How to make it

  • It takes about 20 to 25 pounds of pears to make 9 quarts of pearsauce.
  • Fresh homemade pearsauce is always better than the store bought stuff, even if you can find it.
  • I liberate my pears from my neighbors tree. It's about a 5 gallon bucket full.
  • Put about 1 inch of water in the bottom of a large stock pot and fill with washed and quartered pears; stems, skin, seeds and all, removing any bruised spots.
  • Bring to a boil then reduce to medium-low, cover, and process until pears are very soft.
  • Process pears through a food mill to remove the stems, skin and seeds.
  • There are two ways to make pearbutter: in a crock pot (if you have a 6 qt pot or larger) or in a large stock pot.
  • Put 5 qt pearsauce in the pot of your choosing mixing in 4 cups of sugar and the spices and OJ.
  • To get from that grainy look of pearsauce to that clean smooth look of pearbutter, use an immersion blender on the pearsauce now. Later it will be too thick.
  • If crock pot:
  • Turn it on HI for an hour then to LO for 6 to 18 hours depending on your individual crock pot characteristics. The lid should be elevated by a couple of kabob skewers or butter knives or just canted. Lid needs to be elevated to let steam escape and the pearbutter to cook down to about half. The lid also keeps your counter space and surrounding area clean because the pearbutter will glop glop plop plop like molten lava when almost finished reducing. You might even want to use a drop cloth for extra protection. This recipe has the potential to be messy.
  • This process lets the sugar caramelize with the pearsauce. You might want to stir the pot a couple three times to keep the pearbutter from scorching on the sidewall and bottom of your stoneware.
  • When reduced by half, add the remaining pearsauce and sugar; mix well.
  • Continue to simmer for another couple of hours to let the flavors meld.
  • If stock pot:
  • Bring pearsauce and other ingredients, as in the crock pot instructions, to a boil then reduce to a very low simmer. Elevate the lid as in the crock pot instructions.
  • Pay close attention to the stock pot simmer to prevent scorching. Stir down side and bottom of pot at no longer than half hour intervals.
  • When reduced by half add the remaining sugar and pearsauce. Continue to simmer for another couple of hours to let the flavors meld.
  • Cook the pearsauce down to a spreadable thickness.
  • Prepare water-bath canner. Boil jars for 10 minutes and hold them in hot water until ready to use.
  • Bring two piece lids almost to a boil and hold in hot water until ready to use.
  • Ladle hot pearsauce into jars leaving ¼” head space. Wipe jar rims clean. Adjust two piece lids finger tight on jars.
  • Process pint jars for 10 minutes in the water-bath adjusting for altitude.
  • Remove jars to cool and rest overnight then check for seal.

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