Amish Pear Butter Recipe (2024)

FAQs

Why is my pear butter runny? ›

*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.

You can make this recipe with either canned pears, which require no prep (you just need to drain them), or you can use fresh. If using fresh core them and cut them into chunks. You don't have to peel fresh pears as we do blend them after cooking to get a smooth butter.

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.

Also, have sterilized jars with lids and rings at hand. Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.

If the butter is too soft, put in the fridge to harden a bit before continuing. You can add salt to your butter as your taste prefers during the final kneading. You will notice more liquid coming off if you do.

Simmer rather than boil fruit butter. Stir constantly as it thickens, especially as it reaches the point of doneness.

But once you slice them, how do you keep them from turning brown? Unfortunately, browning is inevitable. It happens when oxygen hits the cut fruit. Lemon juice can help slow down the browning and keep your fruit looking bright and delicious.

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.

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

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.

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.

“If the fruit grew in dry weather, it often turns pink and cannot be prevented. While the color doesn't look right, the pears are safe to eat,” Blakeslee said. Additionally, garlic can become greenish or purple if it is immature or not completely dry before canning.

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan.

Use bottled lemon juice in all canning for safest results. Whether adding lemon juice to tomatoes to acidify them safely or adding lemon juice to a jelly or jam, the best and safest choice is bottled lemon juice. Here's why. Bottled lemon juice is standardized, or uniformly acidified, per FDA regulations.

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.

I like a smoother pear sauce, but if you like a thicker version it's an easy fix! Add cornstarch to fruit sauces to thicken them.

Strain your puree, if necessary, to remove seeds, bits of peel, or any lumps. Put the smooth puree back into a clean pan, add lemon juice, and continue to cook, stirring often, until the mixture is thick enough to coat the back of a spoon. Cool and then refrigerate. It will thicken further as it chills.

Apple butter will thicken as it cools, so don't worry if it still looks a little runny in the slow cooker! If you still need to thicken your apple butter, you can continue to cook it uncovered in your crock pot or simmer it on the stove.