- 1 of 3 Peel, core and slice pears. Place pears and water in nonaluminum, heavy-bottom Dutch oven. Simmer, covered, 15 minutes, until tender. Mash with potato masher or whirl in food processor for smoother butter.
- 2 of 3 Stir in sugar. Cook, uncovered, at bare simmer 1 hour. Stir occasionally. Stir often during the last 30 minutes. Mixture will be very thick.
- 3 of 3 Spoon into sterilized canning jars; process according to manufacturers instructions. If not processed, refrigerate up to 2 months. Makes 2-2/3 cups.
Servings Per Recipe:
Per Serving: 54 kcal cal., 14 g carb., 0 g Fat, total, 0 mg sodium, 0 g pro., 0 mg chol.