Chunky Pear Butter with a Lemon Twist

Recipe View 30 mins Combine the diced pears and water in a large, heavy-bottomed pot or saucepan. Cook over medium heat, stirring occasionally to prevent sticking, until the pears are softened and easily mashed (approximately 30 minutes). Prepare six half-pint jars by sterilizing them in boiling water; keep warm until ready to fill.

Recipe View 1 hrs Carefully transfer the softened pears to a food processor or blender. Pulse until the mixture reaches your desired consistency – from slightly chunky to completely smooth. Return the pureed pears to the pot. Stir in the brown sugar, lemon zest, nutmeg, almond extract, and limoncello liqueur. Cook over medium-low heat, stirring frequently, until the pear butter thickens to a rich, spreadable consistency, similar to softened butter (approximately 1 hour). Be patient and stir often to prevent scorching.

Recipe View 10 mins Ladle the hot pear butter into the sterilized jars, leaving 1/4 inch headspace at the top. Wipe the jar rims clean with a damp cloth. Seal with sterilized lids and rings, ensuring they are fingertip-tight. Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove the jars from the water bath and let cool completely on a towel-lined surface. You should hear a 'popping' sound as the jars seal. Check the seals after 24 hours by pressing down on the center of each lid; it should not flex. Unsealed jars should be refrigerated and used promptly.