Salted Caramel Pear Butter

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Preserving Method: Water Bath Canning

1. Bring pears and apple cider to a boil in a large Dutch oven; reduce heat, and simmer, uncovered, 35 minutes or until pears are very soft, stirring occasionally. Remove from heat and allow to cool slightly.
2. Process pear mixture, in batches, in a food processor until pureed, pouring each batch of puree into a bowl. Return mixture to Dutch oven and add sugar and salt. Bring to a boil. Reduce heat and simmer,uncovered, until puree thickens, darkens in color, and holds its shape on a spoon, stirring frequently to prevent scorching. (Stir more often as mixture thickens.)
3. Ladle hot pear butter into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boilingwater canner. Repeat until all jars are filled.
4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.