Slow-Cooked Pear Butter

• 2 pounds ripe pears
• 1/3 cup water
• juice and grated zest of 1 lemon
• 3 tablespoons honey or 2 tablespoons brown sugar (optional)

1. Peel and core the pears.
2. The grittiness that pears can sometimes have is concentrated just under the peels, so peeling the fruit makes a big difference in the texture of your final product.
3. Cut the peeled and cored pears into 1-inch chunks.
4. Put the pears, water, lemon and honey or sugar (if using) into a slow cooker.
5. Cover and cook on high for 4 to 5 hours.
6. The pears should become very soft.
7. Transfer the pears to a blender or food processor using a slotted spoon.
8. Reserve the cooking liquid left in the slow cooker.
9. Puree the pears.
10. Add cooking liquid as necessary to achieve a thick but spreadable consistency.
11. Spoon the pear butter into clean half or quarter-pint canning jars.
12. Use a butter knife or a spoon to press out any air bubbles.
13. Leave 1/8-inch of head space.
14. Wipe the rims of the jars clean and screw on the canning lids.
15. Process in a boiling water bath for 20 minutes (adjust the time for your altitude if necessary).

pears, water, lemon, honey

Taken from www.foodrepublic.com/recipes/slow-cooked-pear-butter-recipe/ (may not work)