Amish Pear Butter Recipe (2024)

FAQs

Do you have to peel pears for pear butter? ›

If you skim through the many "have to peel?" discussions here you'll find it is strongly recommended because (1) they can impart some bitterness, and (2) the peels are the primary source of bacteria and mold contaminants so can affect the end quality, flavor, and shelf life. Thus the recipe recommendations.

Pear flesh is infused with very fine grit, made of clusters of stone cells. Stone cells, a subtype of sclereid cells, make up some other very hard tissues like peach pits and nut shells. Stone cells are born with their own death as an end goal.

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.

Bartlett, Bosc and Seckel are good varieties to preserve, however Anjou, Comice, Nelis and Forelle may also be preserved, depending on the end product. It is important to harvest pears at the correct time. Pick them when they are mature in size but not yet fully ripe.

Introduction: Pear Butter (and How to Can It!)

Contrary to the name, we aren't actually making "butter", per se; there are no dairy products in this recipe. Prepared this way, the jars should have a shelf life of about 18 months to 2 years...and possibly even longer depending upon the conditions.

It happens when oxygen hits the cut fruit. Lemon juice can help slow down the browning and keep your fruit looking bright and delicious.

Thickening fruit butter will depend on your method of making the recipe but TIME is the key. Any of the methods– slow cooker, Instant Pot, or stove top– may need additional time to let the fruit spread thicken.

Yes, dogs can eat pears. Pears are a great snack because they're high in copper, vitamins C and K, and fiber. If you're sharing pears with your dog, just be sure to cut the pear flesh into bite-size chunks and remove the pit and seeds first, as the seeds contain traces of cyanide.

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.

How to Store Amish Butter. The best way to store any kind of butter is in the refrigerator.

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.

Comice. Taste: Buttery, creamy and with subtle perfume overtones, exceptionally sweet. Very juicy. This remarkable pear is considered the 'Pear Lovers Pear.

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.

Bartlett (or Williams) Pear: This is the perfect choice when you want a really, really juicy pear. Both red and green Bartletts are also among the sweetest pears you'll find. Bosc Pear: These pears are wonderfully crisp, with a delicate sweet flavor that resembles the stereotypical pear taste perfectly.

No. Pear skins are totally safe and easy to digest for the stomach. In fact, a lot of the pear's nutrients are found on the skin or just below the skin. If you do keep the skin on you may need to cook the pears for longer and the puree will not be as smooth (unless you have a powerful blender).

Prepare by washing with cold water before eating. No need to peel, just slice pears in half and take out the core with a knife or melon baller. This fun fruit is high in fiber – which helps keep you full – and potassium, a powerful player in hydration, muscle and nerve functioning and regulating blood pressure.

No, you do not have to peel pears for baking. The peel softens nicely. You can of course peel them if you prefer, but I usually leave it on.

Step 2: Cut and Cook Pears to Prep Pear Sauce

The greatest part of pear sauce is that there is no need to peel the pears. The skins are soft enough to leave on. Cut the cores and any bad spots out of the pears and place remaining (good) cut pieces in a large stock pot.