Cranberry Pear Butter


3 lbs ripe pears, peeled, cored and cubed
2 (12oz) Pkgs. cranberries
¼ c water
2 c sugar
1 Tbsp ground cinnamon
¼ tsp ground cloves


In 5-6 quart pot combine pears, cranberries and the water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until pears are very soft, stirring pears occasionally.
Stir in sugar, cinnamon, and cloves. Return to boiling; reduce heat. Simmer, uncovered 20 to 22 minutes or until mixture is very thick and mounds on a spoon, stirring frequently.
Ladle hot pear butter into hot sterilized half-pint canning jars, leaving a ¼ inch head space. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling) Remove jars from canner; cool on wire rack.

***This makes approx. 7 half pint jars

Kara Grant