Yuzu and Honey Pear Butter

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Yuzu and Honey Pear Butter

Produce yuzu-infused honey pear butter via pureeing, simmering and water canning.
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Course: Breakfast
Cuisine: Japanese
Keyword: Fruit Butter, Fruit Butters, Pear Butter Recipe, Pears, Yuzu, Yuzu Recipe
Servings: 6 serving

Equipment

Saucepan
Vitamix
Blender
Canner

Ingredients

  • 2 pounds ripe pears
  • 1/4 cup pure filtered water
  • 1/2 cup raw honey
  • 2 tablespoons yuzu zest
  • 1/4 cup yuzu juice
  • pinch pinch of ground cinnamon

Instructions

  • Begin by washing and peeling 2 pounds of ripe pears. Core and chop them into small, even pieces to ensure uniform cooking.
  • In a heavy-bottomed saucepan, combine the chopped pears with 1/4 cup of pure filtered water. Place over medium heat to simmer gently, stirring occasionally to prevent any sticking or scorching.
  • Once the pears have softened significantly, after about 20-25 minutes, use an immersion blender or transfer the mixture to a standard blender to puree the pears until completely smooth.
  • Return the pureed pear mixture to the saucepan over low heat. Add 1/2 cup of raw honey, adjusting to taste depending on the sweetness of the pears. Stir well to incorporate the honey.
  • Zest 2 tablespoons of yuzu skin, ensuring to avoid the bitter white pith beneath the surface, and juice the yuzu until you have 1/4 cup of juice. Strain to remove any seeds or pulp.
  • Gradually stir the yuzu zest and juice into the pear and honey mixture. The acidity of the yuzu juice will meld with the pears and honey, creating a balanced flavor profile.
  • For a delicate spice note, add a pinch of ground cinnamon, taking care not to overpower the principal flavors of yuzu and pear.
  • Continue to cook the mixture over low heat, stirring frequently, for 30-40 minutes or until the butter has thickened to your desired consistency. Meanwhile, stir occasionally, more frequently as it thickens, to ensure even cooking and to prevent any potential burning.
  • While the pear butter cooks, sanitize glass jars and lids in boiling water to prepare for canning, ensuring they are properly heated to prevent the glass from breaking when filled with the hot pear butter.
  • Once the pear butter reaches the proper consistency, perform a final taste test and adjust sweetness or acidity as necessary. Remember that flavors will continue to meld and intensify over time.
  • Remove the saucepan from the heat. Carefully ladle the hot pear butter into the prepared jars, leaving 1/4 inch of headspace at the top.
  • Wipe the rims of the jars with a clean cloth to ensure a good seal, then affix the lids, screwing on the bands until finger tight.
  • Process the jars in a boiling water canner for 10 minutes to ensure the yuzu and honey pear butter is shelf-stable. Remove the jars from the water and let them cool completely on a wire rack.
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06/10/2024 10:45 am GMT
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