Combine the pears, honey, lemon juice, vinegar, ginger, cinnamon, allspice and nutmeg in a heavy 2 quart saucepan.
Cook over low heat, uncovered, for 30 mintutes or until the mixture is very soft and relativley thick. Stir occassionally and mash with a spoon.
Ladle into two clean, 1 cup freezer containers. Cool in the refrigerator.
Label and freeze one keep the other container for immediate use.
To use the frozen pear butter thaw it in the refrigerator. Refrigerate after thawing will keep for 10 to 14 days.
Biscuits, waffles, pancakes and english muffins willnever be the same again after you've tasted them spread with this pear butter
Originally Submitted
9/16/2012
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