Amish Pear Butter Recipe (2024)

FAQs

Why is my pear butter not thickening? ›

If your pear butter isn't thick enough after the cooking time, prop the lid open and cook for an additional hour or until desired consistency is reached. Ladle in to mason jars. Keep refrigerated for up to a month.

Do I need to peel the pears? You can make this recipe with either canned pears, which require no prep (you just need to drain them), or you can use fresh. If using fresh core them and cut them into chunks. You don't have to peel fresh pears as we do blend them after cooking to get a smooth butter.

At this point, you may either can the pear butter, or simply let it cool to room temperature and store it in the refrigerator for up to 2 months. If you plan to store the pear butter outside of a refrigerator, follow proper canning procedures.

Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.

Why is my pear butter gritty? The gritty texture in pears is caused by stone cells. The more mature the pears are, the more stone cells they develop. The stone cells are completely safe to eat, but not the most appetizing.

Test it by dipping a spoon in, and then run your finger down the spoon, if the butter doesn't fill in the strip, it's ready. Ladle the hot peach butter into a clean jar or jars and let cool before capping and refrigerating. The peach butter will thicken as it cools.

How do you keep cut pears from turning brown? Dip the slices in a mixture of 50% water and 50% lemon juice. The acidity from the lemon juice stops the fruit from oxidising, leading to less browning over time. Plus, it will keep them tasty, too!

container Closed container must show numerical count or minimum diameter. count Medium sizes are 110 and 135 counts (2 or 3 pears = 1 lb.).

Like other butters, it's a good idea to keep it refrigerated so it lasts longer. However, you can keep a week's worth of butter on your counter in a butter dish without risking spoilage. With a butter crock, it may last at cool room temperature even longer.

Just-picked or purchased pears should be ripened at room temperature. On the counter is fine, but keep unripened pears out of the 'fridge. Once ripe, you can store pears in the refrigerator. The cold temperatures will slow the ripening process and they'll keep for 3 to 5 days.

Why butter should not be refrigerated? ›

Salted Butter

The USDA's FoodKeeper app offers this guidance for storing butter: "May be left at room temperature for one to two days; one to two months when stored in refrigerator; six to nine months if stored frozen." After that, the taste can turn rancid or sour, says the USDA.

The pink color persisted in the residues, and canned pears gave significantly higher amounts of residues after solvent and enzyme treatments than fresh pears. Procyanidins were the entities responsible for the appearance of pink discoloration.

To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water.

Potato peeler. cold water and rubbed the peels right off. With a paring knife 🔪!

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don't compensate with a pectin designed for low sugar preserving, your jam may well be runny. Did you check for set while the jam was cooking? Any time a recipe gives you a cooking time, it's simply an approximation.

The first option is to unseal your jars and re-cook the jelly. Add more sugar, add some pectin, and you'll get your gel. Resterilize your jars, top with new lids, and process again.

Just keep cooking, as alilja and Golly suggest. Mix a small amount of corn flour with some water if it's already cooled and keep mixing until it thickens. This is a bad idea if you are expecting your apple butter to keep for more than a week.

Apple butter is thickened by cooking it until most of the liquid has evaporated. This is usually a rather lengthy project, but results in a very thick, smooth texture. I prefer to use a slow cooker to do the final cooking of the apple puree.