Homemade Pear Butter

Tags

butter, canning, dessert, fruit, gluten free, home grown, pear, Southern

Everyone loves fruit butter. It is rich and full of cinnamon-y deliciousness. This pear butter was a great way for me to use up a couple of the bags of fresh pears I got from home last time I was there for a visit. I don’t know what variety they are but they have a clean, crisp flavor and good texture. I saved seeds this year hoping for a sprout of a tree come spring. If you have any suggestions for growing a tree from seed, please be sure to comment.

Homemade Pear Butter (a variation of this recipe by One Hundred Dollars a Month)

• 8 lbs of pears, cored
• 1 cup water
• 1 cup sugar
• 3 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves

In a large, heavy bottomed stockpot, combine the ingredients. Bring to a boil then reduce the heat to a simmer. Cook until the pears are tender, about 20 minutes, stirring occasionally. Once the pears are soft, spoon them into a food mill and smoosh them through. When all the pears have been seperated from the peels, add the pulp to a crock pot. Cook on low for 6 hours, stirring occasionally. Once the pear butter has thickened and turned a nice dark brown, it is time to can the goodies.

Bring a boiling water canner to a simmer. Wash the jars and bands in hot soapy water. Pour boiling water over the flat lids in a saucepan to sterilize. Ladle the pear butter into the prepared into the prepared jars, filling to 1/4 inch of the top.  Wipe each jar rim with a wet cloth to remove any butter that might have escaped the jar. Cover with the lid, screw on the band an dplace in the canner. Cover with water and bring to a gentle boil. Process for 10 minutes. Remove jars from the canner and place on the countertop to cool. After they are completely cool, check to be sure each are sealed. If they are not, refridgerate until ready to use. Makes 8 half pint jars.

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Pear Chutney with Dried Cherries and Ginger

Tags

canning, cherry, chutney, ginger, gluten free, home grown, pear, preserving

I love chutney. It has so many possibilities with it’s tangy sweetness. I serve it with pork, on little cheese toasts like those pictured below, and occasionally just eat it plain. This chutney is canned in a hot water bath. The idea is that I will give jars away as Christmas gifts, assuming they make it that long.

Pear Chutney with Dried Cherries and Ginger (from Food in Jars)

• 3/4 cup dried cherries, chopped roughly
• 1 cup boiling water
• 1 tbsp olive oil
• 1 cup chopped yellow onion
• 1 tsp sea salt
• 3 tbsp freshly grated ginger
• 1 tbsp yellow mustard seeds
• 1/8 tsp ground cardamom
• 1/2 cup red wine vinegar
• 3 tbsp brandy
• 4 cups roughly chopped pears (4-5 medium pears)
• 2/3 cup sugar

Place dried cherries in a heat-proof bowl or measuring cup and pour boiling water over top. Set aside.

Heat a large, non-reactive pot or skillet over medium heat. Add oil and heat until it shimmers. Add onion and sea salt and cook until the onion softened and develops a bit of color. Add ginger, mustard seeds and cardamom and cook until spices are fragrant and the mustard seeds begin to pop. Add vinegar and brand to pan and use a wooden spoon to work up any bits of fond on the bottom of the pan. Add dried cherries and their liquid. Add chopped pears and sugar and stir to combine. Reduce heat to low, put a lid on the pan and let pears simmer gently for 30-35 minutes so that they soften.

When the pears can be crushed with the back of a wooden spoon, remove the lid from the pot. Increase the heat to high and cook quickly, stirring regularly, to help reduce any remaining liquid. When chutney is no longer at all watery and looks deeply colored, take a taste. Makes adjustments as needed.

When chutney is fully cooked down and tastes good to you, ladle it into three prepared half pint jars. Wipe rims, apply lids and process in a boiling water bath for 15 minutes. When time is up, remove jars from canning pot and let them cool on a folded kitchen towel. Any unsealed jars should be refrigerated and eaten within a week. Sealed jars can be kept in the pantry for up to one year. Makes 3 half pints.

5 Things I’m Thankful For and A Simple Salad

Tags

bacon, blue cheese, food, life, pear, salad, simple, spinach, thankful, Thanksgiving

Sometimes it’s the simple things in life that make it awesome. Inspired by my friend Liz, I am going to list fivethings that I am thankful for. A reminder never hurts.

1. Some awesome people – without them I would not be who I am.
   1. My husband James
   2. My brother Charlie
   3. My best friend Jamie
   4. My grandparents.
2. My blogging family that has given me so much love, inspiration, and a creative outlet.
3. My job. Love it some days. Hate it other days. Being a nurse is a damn good occupation. I am thankful for it.
4. My garden. Nothing is more satisfying that digging in the rich dirt and enjoying foods I grew myself.
5. Books. I love books. They give me so much joy. See what books I enjoy and friend me at goodreads.com

A Simple Salad

• 2 cups baby spinach
• 1 slices of bacon, fried and chopped
• Blue cheese
• 1 pear, thinly sliced
• Appalachian Naturals’ Pomegranate Vinaigrette
  

Combine the ingredients and top with the dressing. Enjoy!

What are you thankful for?

Pear Vanilla Jam

Tags

canning, gluten-free, jam, pear, preserving, vanilla, vegetarian

Since the first batch of pear jam turned out so well, I decided to make another, this time inspired by Food In Jars’ Pear Vanilla Jam. A friend of mine was nice enough to give me some gorgeous vanilla beans that were so plump and fragrant. She bought them here. I never knew the glories of whole vanilla beans until this recipe; I can’t wait to order my own.

Pear Vanilla Jam

• 4 cups prepared fruit
• 2 tbsp fresh lemon juice
• 1 box Fruit Pectin
• 4 cups sugar, measured into separate bowl
• 1/2 tsp butter
• 1 large or 2 small vanilla beans, scraped

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and vanilla bean (scrapings and . Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Pear Jam

Tags

canning, fall, gluten free, jam, pear, preserving, vegetarian

This is my first time canning anything. Ever. I don’t have any idea how it will turn out because this has definitely been an experiment. First, I have no formal canning equipment. I cobbled it all together from stuff already in my kitchen thanks to this helpful post. Rereading this recipe in preparation for this post, I made a discovery. I misread the recipe and used only four cups of sugar instead of five. It truly will be a miracle if this all turns out. So far it seems that every jar has sealed. We shall see in a few days if they stay that way. There was a bit left over and it tasted good. I wonder if the missing sugar will affect the consistency.

Despite the learning curve here, I am inspired to keep on canning. I think I have a new addiction that just may justify spending even more money on kitchen equipment.

Here are some recipes/websites that particularly inspire me.

All things from Food In Jars, but especially this one – Pear Vanilla Jam

Pinot Noir Wine Jelly

Lemon Curd

3 Varieties of Pizza Sauce

Persian Quince Jam with Cardamom and Rosewater

How to Prep the Jars, Lids, and Rings

Simply Canning – Lots of traditional recipes

Pear Jam

• 4 cups prepared fruit (about 3 lbs)
• 2 tbsp fresh lemon juice
• 1 box Fruit Pectin
• 5 cups sugar, measured into separate bowl
• 1/2 tsp butter

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Pear Upside-Down Cake

Tags

cake, dessert, flowers, molasses, pastry, pear, sorghum, spring, sweets

It was in the 60s the last couple of days and I just had to get out. I went for a run and discovered the most amazing thing… Blooming crocuses and daffodils. The gorgeous flowers were such a bright spot. No matter how crummy my day is, flowers will always bring it back to a happy place. I am a little scared for them though. I just know a cold snap will come and they will die. If only real spring was closer.

Million Park is a great place to run, especially with this little field.

Mr. Honeybee is out to play…

Speaking of beautiful things, today’s recipe is a cake Rufus posted late last year and I have been longing for it ever since. Since pears are on sale this week at the grocery, I decided to make this cake (with a few minor variations). Boy was I glad I did. It was a snap to make and the presentation is lovely…

Pear Upside-Down Cake

• 2 sticks of butter, softened
• 1 cup brown sugar, packed
• 1 tsp salt
• 4 eggs, plus one egg yolk
• 1 tsp lemon juice
• 1 tsp vanilla
• 3/4 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp cloves
• 2 cups all-purpose flour
• 2 pears, peeled, cored and sliced thin
• 1/4 cup sorghum
• 1 tbsp lemon juice
• pinch of cinnamon sugar

In a small bowl, toss pears with 1/4 cup sorghum, 1 tbsp lemon juice and cinnamon sugar. Set aside. Preheat oven to 325. In the bowl of a stand mixer beat butter on medium high until light and creamy about a minute. Add in salt and brown sugar. Beat on medium high to incorporate. Beat in eggs one at a time, ending with the yolk and then the lemon juice. (Another minute or so.) Reduce the mixer speed and beat in flour and spices until incorporated. Line the bottom of a springform pan with parchment. Butter the sides of the pan and the parchment. Using a slotted spoon to drain off most of the excess juice, arrange pears on the bottom of the pan overlapping slightly in a circular pattern. Drop batter on top and smooth with a rubber spatula. It will be thick. Cook for about an hour or until a toothpick inserted in the center comes out clean.