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-----Original Message----- Years ago, Trader Joe's carried a
Pear Concentrate "jelly". I have no idea how it was made,
though. They claimed it took 10 lbs. of fruit to make one quart-sized
container. The substance was a very dark brown. It was heavenly
tasting, though! And meant for spreading on bread or using the way
you'd use a jelly. Hi, That would have been apple butter, only replacing the
apples with pears. Apple butter is great and keeps and keeps, and keeps. Even if the top goes moldy you can just scrape it off
and below it is fine. Apple Butter 2 ts
Water
1 1/2 ts Cinnamon 2 lb Brown
Sugar
1/2 ts Ground cloves Peel and core apples, and cut into quarters.
Place in a 5 quart Dutch oven, with 2 teaspoons of water. Cover and
simmer over low heat for 30 minutes or until apples are soft. Stir apples
once halfway through cooking process. Once the apples are soft puree them
with a food processor, or use an electric hand blender right in the Dutch oven.
Add orange juice, sugar, cinnamon, and cloves. Simmer over low heat
(about 90 minutes), until mixture is thick. Remove from heat and ladle
into 4 hot sterilized, pint, mason jars, apply lids and screw bands, and
process in boiling water bath for 10 minutes. Be sure to stir frequently
during the final simmering process. This is not the Amish/Mennonite recipe, but it tastes
pretty darn close. I added the food processor/hand blender to modernize
this older recipe. You could just keep cooking them down and they will
break down. Later, Tom |
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