Saturday, November 23, 2013

Homemade Canning Gifts: Day Five- Vanilla Pear Butter

The last canned gift I made was vanilla pear butter.  It was a small batch that only gave me about 4 jars.

Vanilla Pear Butter
I didn't really use a recipe, but this one closely resembles what I did.

2 lb pears, peeled, chopped
juice of 2 lemons
1 1/4 cups water
1 vanilla bean, split
3 1/2 cups sugar


1. Place the pears in a large pot with the lemon juice, water and vanilla pod; cover and simmer for 10 minutes. Then uncover and cook for 20 minutes more or so, until the pears are soft.
2. Remove the vanilla pod from the pot and scrape the seeds into the pear mixture. Blend the fruit with the appliance of your choice until it becomes a smooth purée.
3. Now measure the amount of purée you have, as you place it back into the pot. Add half as much sugar as there is purée (e.g. if you have 4 cups of purée, add 2 cups of sugar.) Stir over low heat till the sugar dissolves, then increase the heat and bring to a boil.
Meanwhile, put the jars and lids on a baking tray, place the tray in a cold oven, turn the oven on to 225 F, and bake the jars for 30 minutes to sterilize them.
4. Boil for 25 or so minutes, or until the mixture is quite thick and somewhat golden.
5. Take the jars out of the oven and ladle the hot butter into the hot jars. Wipe the rims with a clean, damp cloth, and put the lids on immediately. Process the jars for 20 minutes in a water bath.

I love giving homemade gifts at Christmas, plus that means no waiting in line!  Bonus!

Homemade Canning Gifts: Day Four- Carrot Cake Jam

(I've had some computer issues, so sorry for the delay!)

As I mentioned in an earlier post on spicy pickled carrots, I had an alarming number of carrots that I needed to use quickly before they went bad.   Enter Carrot Cake Jam.  Although this recipe was on my list to do one day, I found myself moving it to the top of the list an effort to use up said carrots.

Carrot Cake Jam

Carrot Cake Jam

I followed this recipe exactly, except for the whole pectin fiasco.  So, I just left the jam to simmer, until most of the liquid cooked out.  Works every time!

Next Up:  Pear Butter
Follow Me