Pear-Raspberry Butter, I has made it!

This was my first attempt at cannning/sealing. I have been very interested in canning for about 6 months now and thought I would take a small shot (our new apartment has a very small kitchen) at it. A huge thanks to Food In Jars for the amazing insight and walk-throughs.

I used two recipes as a general guide, THIS one and THIS one, but pretty much went with my gut on flavoring and taste.

So here we go, this is my Pear-Raspberry Butter “recipe”. I did this over 2 days but you can do it in the same day as well.

First I cut my pears into small pieces, leaving the skins on, (I got 6 cups all together) and put them in a big pot to simmer with about a cup of Sun-Rype 100% raspberry juice.

It took about 45 minutes for them to cook down.

Once the pears wear very easily smooshed I buzzed them up with an immersion blender. I am in love with how amazingly smooth this gets and how easy it is.

It was hard not to just go ahead and eat it at this stage.

At the same time as I was simmering the pears I got my 3 cups of raspberries out of the freezer. I had bought them fresh the week before but I was not sure when I was going to get around to making the butter so I froze them just incase. I threw them in a separate sauce pan and let the heat do its thing.

Still a bit frozen here.

Once the berries were melted and had started to simmer I added a cup of liquid clover honey and 2 teaspoons of cinnamon to the mix. I let that simmer for about 15 minutes more. I took the berries off the heat and transferred them to a very fine sieve (over a bowl) and let them drip over night in the fridge. (The reason for this is that when adding the berries at the end of the process I did not want to much liquid added as it would thin out the butter too much.)

You do not have to use a pink bowl : )

Now don’ be going and pouring that pretty red juice down the sink!!! Pour it over vanilla ice cream! Sweet, sweet by-product for the win!

When I got up the next morning I poured my pear into my borrowed slow cooker (I love that my Aunt’s live across the street from me!) and put it on low for 8 hours. Stirred it here and there but otherwise left it alone. At the 8 hour mark I added my raspberries another tsp of cinnamon and about a tablespoon of the sweet, sweet raspberry by-product.(This is all to taste, so play with it.) I mixed it well and let it simmer for another half-hour while I got my jars ready.

Bubble Bubble

I used 125ml jars because I knew my batch was going to be a small one. I transferred the butter into the jars and boiled them in a water bath for 15 minutes. I am very proud to say that all of my jars sealed on the first try : )

I can't wait to make more!

So, I am totally hooked. I am going to ask for a slow-cooker for Christmas and I am already thinking about all of the combos that I can make. While walking to my knitting group last night I saw a lot of wild grapes on my street, and images of jellies started dancing in my head : ) Also the Sweet-Sweet By-Product as it is now known in my house gave me some great ideas for gift syrups and ice cream toppings as well.

Seriously the best by-product run-off ever!


2 Responses so far »

  1. 1

    That looks delicious! Congratulations on getting all of your jars to seal!

  2. 2

    octobermachine said,

    Thanks! (I was extra lucky since I didn’t know I was supposed to submerge the jars when boiling them… Oh well, it still worked! : )

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