Amish Pear Butter Recipe (2024)

FAQs

Why is my pear butter not thickening? ›

Any of the methods– slow cooker, Instant Pot, or stove top– may need additional time to let the fruit spread thicken. This is best done by leaving the lid off or cracking the lid open so that more liquid can escape and evaporate.

Some choose to ignore that recommendation so basically it is your choice. Personally I feel shortcuts compromise quality so I peel.

Pear butter is a fruit spread or thick sauce; it has no butter in it, and I don't know where the name came from. But just like citrus fruits turn into marmalade and berries become jam, pears or apples cooked down into a spread are called “butter.”

Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.

Some varieties are more grainy or gritty than others but peeling any pear will help reduce that graininess. As pears ripen on the tree, they develop stone cells, and most of these lie just under the skin. Most pears are harvested before they're fully ripe for this reason.

“Any conditions which tend to harden the butter-fat will require a comparatively high churning temperature; and any conditions tending to soften the butter-fat will require a lowering of the churning temperature.”

How do you keep cut pears from turning brown? Dip the slices in a mixture of 50% water and 50% lemon juice. The acidity from the lemon juice stops the fruit from oxidising, leading to less browning over time. Plus, it will keep them tasty, too!

count Medium sizes are 110 and 135 counts (2 or 3 pears = 1 lb.). Usually picked mature but not ripe and require 2 to 3 days to ripen after received.

When they were infants, Bright McIntosh of the Apple family met and became friends with Pear Butter of the rivaling Pear family, nicknaming her Buttercup.

The most commonly accepted theory for Pear Butter's death is that she died giving birth to Apple Bloom. Theories for Bright Mac range from Timber wolves, suicide, farming accidents, and more. It isn't stated how Pear Butter and Bright Mac died.

What does the P in pear stand for? ›

The most common way to write a paragraph for A-Level and GCSE is to use PEER or PEAR paragraph technique. For myself, I prefer to use the PEAR paragraph. PEAR stands for Point, Evidence, Analysis, Response.

Procyanidins were the entities responsible for the appearance of pink discoloration. However, it seems that this pink discoloration also involved the formation of strong, probably covalent, bonds to the cell wall.

If there isn't enough pectin in the fruit itself and you don't add extra pectin, the result is runny jelly or jam. Additionally, if the fruit is overripe, its pectin levels are lower. Added pectin comes in a couple of forms.

Be sure to drain the pears well with the spoon so your sauce won't be too thin. NOTE: You can wait for your pears to cool before you blend them, but they'll be easier to blend and your pear sauce will be thicker if you blend the pears while still very warm.

Just keep cooking, as alilja and Golly suggest. Mix a small amount of corn flour with some water if it's already cooled and keep mixing until it thickens. This is a bad idea if you are expecting your apple butter to keep for more than a week.

Fruit butters generally don't use pectin, which is usually what is added to jams and jellies to make them thicken. Make a slurry with about 1 to 2 TPS of arrowroot or tapioca flour, in a 1/2 cup of your apple sauce. Add to the sauce and cook until thickened.