Apple-Pear Butter

(from Lucianolinda’s recipe box)

Source: Jimmy Schmidt's Cooking Class cookbook

Categories: jelly-jam-preserves-conserve

Ingredients

  • 6 cups apple cider
  • 2 lbs. ripe apples, peeled, cored and cut in medium dice
  • 2 lbs. ripe pears, peeled, cored and cut in medium dice
  • 2 1/2 cups light brown sugar
  • 2 tsp. ground cinnamon
  • 2 tsp. freshly grated nutmeg
  • 2 Tbsp. pure vanilla extract
  • 1/4 cup cognac (optional)

Directions

  1. In a large, nonreactive pot, bring cider to a boil over high heat. Cook until reduced by half, about 10 minutes. Add pears and continue cooking until fruit is soft and tender, 30 to 40 minutes. Transfer to a food processor and puree until smooth. Transfer to a fine sieve and strain into another nonreactive pot.
  2. Return fruit puree to a simmer. Add sugar, cinnamon and nutmeg and stir until thoroughly dissolved. Simmer slowly while occasionally stirring to keep from scorching. Cook until very thick, about 30 minutes. Remove from heat, add vanilla and, if desired, cognac. Allow to cool to room temperature. Transfer to a clean glass jar with a good sealing lid. Store under refrigeration for up to 2 months.

  3. makes 1 1/2 quarts

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