This will make the kitchen (and probably the whole house) smell lovely. Using some tasty spices like ginger, cardamom and nutmeg this creates an especially delicious Pear Butter.
I hope you have an abundance of pears because this makes such a tasty recipe and has a spicy, sweet, tangy flavor which is lovely on buttered toast.
With an abundance of pears at this time of year, this is a very special recipe.
4-5 lbs of chopping pears, removing any bruised bits. No need to peel or core them.
1 star Anise
2 Tbsp chopped fresh ginger
2 cups of water
1 cup of lemon juice
3-4 cups of sugar
1/2 tsp ground cardamom
1/2 tsp ground nutmet
1 tsp lemon zest
You will need 6-8 8 ounce canning jars for this amount.
Put chopped pears, star anise, and ginger into a large pot. Add 2 cups of water and 1 cup of lemon juice. Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat.
Discard the star anise from the pear mixture. Ladle the pear mixture (liquid included) into a chinoise or food mill and (use a pestle if using a chinoise) force the mixture through to a large bowl below. Discard remaining solids.
Measure the resulting purée, and pour into a large (8-qt), wide, thick-bottomed pan. For every cup of pear purée, add 1/2 cup of sugar. Stir to dissolve the sugar. Add the cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.
Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.
When the pear butter is ready, pour into hot, sterilized jars and seal, allowing for 1/4-inch head space between the pear butter and the rims of the jars. If you plan to store the pear butter outside of a refrigerator, follow proper canning procedures. Before applying the lids, sterilize them by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying lids. Use a hot water bath for 10 minutes to ensure a good seal.