yield: about 6-8 half pint jars
- 6-7 pounds pears, peeled, sliced and cored
- 1/3 cup brown sugar
- 1 TB ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp orange zest
- 1/3 c. orange juice
- Place all ingredients in the bottom of a slow cooker and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
- Use an immersion blender or transfer the pear mixture to a blender and puree until smooth.
- To store in the fridge: 3 weeks
-transfer to a container and let cool, refrigerate.
To store on the shelf: months
-Boil jar lids so they are hot. Transfer hot pear butter to clean jars, top with a hot lid, put on the band, and place upside down on a towel undisturbed for 24 hours. Lid should pop inward and be sealed.
