Instructions

1. Wash and peel the pears. Cut the pears into 1-inch chunks, discarding the core.

2. Boil the pears in just enough water to cover the fruit for 15 minutes or until tender. Mash the pears with a potato masher. Alternatively, press the pears through a food mill so they are fine textured.

3. Combine the pears with the orange juice, sugar, ginger and orange zest. Place the mixture in the pot.

4. Simmer the pear butter for 15 minutes or until it reaches the desired thickness. Stir constantly so the butter doesn't burn.

5. Sterilize your canning jars and lids. Boil the jars for 10 minutes. Keep them in a pot filled with hot water until you are ready to use them.

6. Pour the pear butter into the prepared canning jars to within ¼ inch of the rim. Wipe the rim of the jar with a clean cloth before securing the lid to the jar with the ring.

7. Boil jars of pear butter in a waterbath canner for five minutes at altitudes less than 1,000 feet. Boil for 10 minutes at altitudes between 1,001 and 6,000 feet, and for 15 minutes at altitudes greater than 6,001 feet.

8. Remove the pear butter from the canner with jar tongs. Cool the jars completely, typically for 24 hours, before labeling and storing.