Sage-infused pear butter
5 pounds pears
juice of one lemon
1 1/2 to 2 cups turbinado sugar (granulated sugar will work, but changes the flavor)
1/2 teaspoon finely ground white pepper
2 large sprigs fresh sage
canning jars, rings and lids
Yields: approximately 1 & 1/2 pints
1. Peel core, and coarsely chop pears.
2. Place in wide pot with 1/2 cup of water. Bring to a boil, then simmer until pears are just soft.
3. Sauce the pears with an immersion blender right in the pot. Alternatively, sauce them in a standing blender, then transfer back to the pot.
4. Put the heat on low and add sugar. Stir until sugar melts.
5. Add the ground white pepper and whole sage sprigs. Turn heat up and bring to a boil. Be sure to cover with a lid or splatter shield.
6. Boil, stirring frequently when it begins to thicken. It will take about 35-45 minutes to reach a spreadable thickness. You will know it’s done when you can glide your stirring spoon across the bottom of the pot and see the bottom for a second or two before the butter melts back over itself.
**Just when you begin to cook the sauce down you can prepare you canning pot and sterilize your jars.
7. Once desired thickness is reached remove the sage sprigs.
8. Fill jars and process in a hot water bath for 5 minutes. Store in a cool, dry place for up to one year.
Any jars that did not seal need to be stored in the refrigerator and used within a week.
Refrigerate after opening.