4 cups of pear pulp
1 1/4 cup Pear or apple juice
1 cup white sugar
1/4 cup white vinegar
zest of one medium size lemon
1.5 tsp ginger*
To make the pulp place chopped pears into a pasta pot or blancher to steam. Steam until very soft. If you use a pasta pot to steam the pears; the water in the bottom of the steamer will have enough flavour to use as the juice in this recipe. (If it lacks flavour substitute apple juice for the liquid).
Once the pears are soft place them into a food sieve and sieve until you have removed all pulp.
Pear Butter Directions
In a heavy Dutch oven on low -medium heat mix all ingredients. You need to stir often to make sure the mixture does not burn. Once mixture comes to a simmer you will stir continuously until the mixture pulls away from the bottom of the pot.
This is a slow process. This batch took approximately two hours to get to the proper consistency. Test the mixture, if it stays on the spoon similar to the picture below you have achieved the correct consistency.
Pour into clean jars (leaving 1/2 inch space from the top )that have been in boiling water to sterilize. Place jars into a boiling canner making sure jars are completely submerged. Process (boil) 15 minutes.
*you can substitute vanilla beans in place of the ginger which is equally delicious.