Here is the recipe from The All New Ball Book of Canning and Preserving:
1/2 cup bourbon
1/2 cup maple syrup
4 lbs. (2 kg) pears, peeled, cored, and coarsely chopped
The instructions are likewise simple: Bring all ingredients to a boil in a 6 quart (6 L) enamel or stainless steal dutch oven; reduce heat and simmer uncovered for 35 minutes or until pears are soft, stirring often to prevent scorching. Remove from heat; cool slightly.
The directions go on to tell you to process the mix in batches until pureed, pouring into a separate bowl until you are done. I used our Ninja, any food processor will do. You then return it to a boil back in the dutch oven; reduce heat and simmer uncovered until it thickens, darkens, and holds its shape on a spoon. Stir often as needed.
Ladle into hot canning jars leaving 1/4 inch headspace, remove air bubbles, wipe rim, add the lids and bands and water-bath process for 10 minutes.
Yield: About 6 1/2 pint (250 ML) jars
Here's what actually happened. I had 5 pounds of pears ready to be used, so I added a wee bit more bourbon and syrup, real maple syrup BTW. I could see as I was cooking it down that I was not going to get 6 half pints.
So although maybe I was supposed to cook it down more, as it seems to me a 'butter' should be very thick, it was only at the level of a thick sauce; it hadn't changed color, but it would hold its shape on a spoon.
So I stopped there, happy with what I had. I barely got 4 half pint jars, I was scraping down both the pot and the Ninja to fill that last one.
It is seriously good. If you use a commercial maple syrup the maple flavor will probably be stronger. I really like how the real deal tastes with the fresh pears, so if you can get your hands on some I think it is worth it. I just used an inexpensive Kentucky bourbon though. How smooth it is doesn't come into play here IMHO.
These will be given out at Christmas time, so I use the pretty green lids & bands for that reason.
I'll add a little note: Use as a rub for pork, add to unflavored oatmeal, or use as a fat replacement when baking muffins.
Or maybe I should just attach a spoon. 😉
Find more Ball recipes here, or if you really like to make unusual foods, I highly recommend the book:
Here is a link to the green Ball canning rings and lids.
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Recipe reprinted with permission. Recipes provided by The All New Ball Book of Canning and Preserving. Copyright (c) 2016,
Jarden Home Brands, marketer of Ball(r) and Kerr(r) fresh preserving
Jarden Home Brands is a division of Jarden Corporation (NYSE: JAH).