Pantry Preserving: Cardamom Pear Butter

After canning and preserving for a little over a year, I felt I was finally ready to start developing my own preserve recipes.  Up until now I have altered and modified canning recipes from others far more experienced.  Canning takes practice and it always good to start off slow.  But after making a couple other fruit butters (Pumpkin Butter and Brandied Apple Butter), I thought I’d try my hand at creating a pear butter recipe.  The spice combination really turned out great and the touch of bourbon really helped to open up the pear flavor.  I used Bartlett pears but you could try other varieties to get a slightly different taste.

This recipe makes about six 4-ounce jars and can stored in a cool, dark place for up to a year.

Cardamom Pear Butter

• 4 lbs Bartlett pears
• 1 1/2 cup apple cider
• 2 tsp cardamom
• 1 tsp cinnamon
• 3-4 whole star anise
• 1 3/4 cup brown sugar
• 1 1/2 cup bourbon

Peel, core, and roughly chop pears.

In a dutch oven, or large pot, combine pears and cider.  Bring to a full boil over high heat.  Then lower the heat and let simmer for about 25 minutes, or until the pears are soft and the mixture is thick.

Use an immersion blender to puree the pears in the pot until the consistency is smooth.  Make sure to stop before the mixture gets runny.

Stir in the sugar and spices and bring to a boil.  Turn down the heat and simmer for 20 minutes, stirring occasionally.  Remove the whole star anise from the mixutre.

Add the bourbon and simmer for another 20 minutes, stirring occasionally, or until the pear butter is thick and smooth, and the color is slightly darkened.

Ladle pear butter into sterilized jars, leaving 1/4 inch of space from the rim.  Wipe off any excess jam that may have spilled.  Apply lids and rings and tighten (fingertip tight).

Process the jars for 10 minutes in boiling water bath.