A little taste of autumn.
5 pounds of pears – peel, core and cut into large chunks
¾ Cup honey
3 Tablespoons Lemon Juice
3 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon clover
¼ Cup water
- Place the pear chunks in the instant pot (IP). Add all the other ingredients on top of the pears. Lock lid in place, set to pressure cook.
- Cook on high for 30 minutes.
- Quick release – let the steam out as we don’t want the extra moisture left in the IP.
- Remove the lid, when safe to do so. Press sautee to bring the mixture to a boil.
- Reduce the heat to low, letting the mixture simmer for 20 minutes. Be careful of the occasional splatter. Give a little stir from time to time.
- Use an immersion blender to mix until smooth (*no immersion blender – use a blender). Be careful as the mixture is very hot!
- Simmer the sauce for an additional 10 minutes or until the butter is thick enough that when pushed with a spoon the sauce holds the peak that was created.
- Let cool and store in a container in the refrigerator. Or place in glass jars to commence canning.
Best served warm on bread of choice. We enjoyed it on multi-grain bread made in our bread machine.
Since I was a kid, I have always enjoyed apple butter in the fall. So when I was given a bag full of locally grown pears, I thought I’d give pear butter a chance. And I’m glad I did!
In my opinion, this pear butter is just the right mixture of spices and sweetness, with a smooth texture. I chose to use honey instead of sugar. Honey has a lower glycemic index than sugar, which means sugar raises blood sugar levels more rapidly than honey. Plus honey is sweeter, requiring less.
Hope you enjoy!