Directions:
To prepare pulp: Wash and quarter pears.
Cook soft adding only enough water to prevent sticking (about 1/2
cup). Press through a sieve or food mill. measure 2 quarts per pulp.
To prepare Butter: Combine pear pulp
and sugar in a alrge saucepot, stirring to dissolve sugar. Add remaining
ingredients. Cook until thick enough to round up o a spoon. As mixture
thickens sstir frequentl to prevent sticking. Ladle hot butter into
h ot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes
in a boiling water canner. Yield about 4 pints.
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