Reviewed: Nov. 10, 2011

This is a good base, but it definitely needed adjustments, plus cooking time was way off. I cut back on the nutmet & orange juice, but did use the zest from a small orange & half juice. I also added ginger & cinammon...at the end, a pinch of salt. I had to cook it a long long time though...so, neat hint for the bubbling/popping "butter", invert a wire mesh colander over your pot...cuts down on stove mess.

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Reviewer:

GONZOCHEFGAL

Reviewed: Oct. 15, 2011

Really great, but I made a lot of changes. I left out the citrus since I am not a fan - and added cloves and cinnamon to taste. I don't have a food mill, so I made sure to peel the fruit before boiling and then ran them through a food processor until pureed. (Note that I drained most of the liquid from the pears before pureeing). I cut the sugar to 1.5 cups and cooked on the stovetop for 2.5 hours. I then froze the pear butter instead of canning it. So, yes, a ton of changes - but super yummy!

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Reviewer:

SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Sep. 14, 2011

I did the crock pot thing overnight after quartering and seeding the pears. It had about 4 -5 cups of liquid on it this morning so now I'm simmering it on the stove. I would rather have used cinnamon than the nutmeg as it seems to be a rather strong taste. I measured the 1/4 tsp exactly and had 5 lbs of pears. There seems to be a bit of an aftertaste, not sure why unless it is the nutmeg. If I make this again, it will be on the cooktop, cinnamon, sugar and a hint of orange, possibly orange peel from my spice cabinet.

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Reviewer:

Judy

Reviewed: Sep. 13, 2011

Best tasting thing I ever made. I love it. I also tweaked it some. Cooked in crock pot also. Didn't strain because I like mine chunky as well. Was running out of time so I added a box of pectin.

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Reviewer:

Mercer

Reviewed: Sep. 12, 2011

This is really good. It may be a little to sweet. I may cut down on the sugar next time I make it.

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Reviewer:

thbyard

Reviewed: Jul. 19, 2011

I caught the cooked pears just as the water evaporated, and added the juice. This smelled so good cooking after adding the rest of the ingredients! The orange juice and zest really make this recipe! I dropped spoonfuls of the pear butter on rolled out cookie dough, and covered with another piece of cookie dough for these wonderful cookies. Delicious!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: May 16, 2011

Lost a star because of timing in the recipe. If followed exactly it wouldn't have been ready. Needs a long time to cook. I added some cinnamon and cloves because they're spices I love. Other than that, followed recipe. I have not read many other pear butter recipes but I would caution following others in the elimination of the juice. Part of the canning science is achieving an acidic pH so you can safely can. The orange juice is not only a flavor but an acidifier. You need it to maintain a healthy finished product from a food safety standpoint.

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Reviewer:

TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

Reviewed: Feb. 18, 2011

If the recipe is followed the result is excellent. The only thing is some of the ingredients are expensive.

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Reviewer:

trevorsansom

Reviewed: Jan. 17, 2011

Excellent recipe! I had six pears that I was going to lose unless I did somthing with them. So I found this recipe and scaled it down. I got one medium jar. Thanks!

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