November Can Jam | Gingered Seckel Pear Butter


The other day, Brad and Nathan and I were discussing eggs benedict, and I confessed to never having had hollandaise sauce before. Nathan looked at me with complete fascination, like I had grown a second head or something. Brad just turns to him and deadpans, “Yeah, every once in a while she’ll confess to never having tried some completely normal food. It’s like she skipped her childhood or something.”

I guess hollandaise is a big thing? I wasn’t aware.

The same can be said for pear and apple butter – I’ve never had either. I KNOW. Do you feel sorry for me? Do you feel like I’ve been living a half-life until now? I get that a lot, it seems.

So, the theme for November’s Can Jam was pomes. Not poms, as in pomegranates. No, I mean pomes, as in apples, pears, quince, etc.; I’m talking about all the fruits that have those wee little seeds in the star pattern on the inside. I decided to go with both a pear butter and an apple butter, simply because I had tried neither. Obviously, I know what a pear is (I’m not THAT deprived), so I could guess what pear butter would taste like. I decided to go with a simple pear butter, with the addition of ginger, because apparently pears and gingers go very well together, according to my trusty copy of the Flavor Bible.

And guess what?

PEAR BUTTER IS KIND OF AMAZING. This is not a revelation for most of you, I’m sure. But this is totally the pome-version of like, the discovery of the New World for me. This pear butter is not too sweet, a little tangy from the lemon juice, with that sharp bite of ginger in the background. I didn’t cook mine too long because I wanted to retain the freshness of the pears.

Up next (i.e. tomorrow): Apple butter!



Gingered Seckel Pear Butter

Adapted from Ball Complete Book of Home Preserving
Yields 4  8-oz jars

3 pounds seckel pears, stemmed and de-seeded, quartered
1/4 cup lemon juice
1/2 cup brown sugar
1 tablespoon fresh grated ginger

Cook pears, lemon juice, sugar, and ginger over medium heat for 5 minutes until the pears begin to soften. Puree through a food mill and return puree to pan. Prepare canner, jars and lids. Cook until pear butter is thick and sputtering, about 20 minutes. Puree again with a blender if desired before canning. Leave 1/4 inch headspace, and process for 10 minutes, adjusting for altitude. Turn off heat and let sit in canner for 5 more minutes. Remove from canner and let sit 24 hours. Check for seals and store for up to a year.



Winter Gloves / Plastic Slides



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8 thoughts on “November Can Jam | Gingered Seckel Pear Butter

  1. Oh, girl, I would probably eat sawdust if it had hollandaise on it. And DO NOT get me started on what I’d do with/for a Maltaise sauce. This is food crack, so be careful.

    As for the apple and pear butters–yum is all I can say!

  2. I’ve never had pear butter either… but hollandaise! Oh man… it’s one of my favourite things to make for myself with a couple of artichokes on my home alone watching cheesy movies nights.

    It’s ok. I was finally forced to watch Star Wars a few months ago because I hadn’t seen it and kept missing all of these pop-culture references. Eh. I miss a lot of pop culture references :).

  3. um. i too have never partaken in the fruit butters. i went to a couple of vacation bible schools with my non-catholic friends for a couple of summers and the fruit butters were a staple there. I figured it was some protestant thing and left it alone. Being Catholic is hard. You never know what is okay and not okay. Plus, it sounded weird. And looked like peanut butter. If I wanted peanut butter I would have just eaten that.

    Anyhoo– long random comment. Sorry. I would try your pear butter though. I trust you to know what’s goo. ;)

  4. Now I’m looking at you like you’ve grown two heads. I think you should make some Eggs Benedict, eat it on the couch while you’re waching your recently rented Don Juan De Marco movie. :-) By the way, this Pear Butter looks amazing. I’ve only had Apple Butter and most certainly like pears more than apples. Great photo.

  5. Pingback: can jam november round-up: pomes | The Hungry Tigress

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