Pear Butter – with fresh ginger and star anis
It’s season for pears in Sweden for the moment so I made a small batch of pear butter.
There are plenty of recipes for pear butter, but most of them look like apple butter to me, heavily spiced with cinnamon and cloves. Pears are more floral than apples. So I spiced my butter with ginger, star anis and cardamom pods. The result was a distinctly different taste coming from the pears (obviously) and the seasonings of star anise, ginger, star anis and a hint of cardamom.
We use a lot of gelling sugar in Sweden when we make jam and marmelade. I don’t know how common it is in US and UK, but you can of course replace it with just ordinary sugar and the preservative you use for normal jam canning.
Ascorbic acid is optional. I add it during cooking to preserve the light color of the butter.
- 2,2 lb pears (about 5 large) cored and peeled
- 0,5 cup apple (or pear juice)
- juice from 1 lemon
- 2 pcs cardamon pods
- 2 pcs star anis
- 2 tbs fresh ginger grated
- 2 1/4 cup gelling/jam sugar
- 1/4 tsp ascorbic acid optional
Peel and core the pears. Chop them into small pieces.
Place pear, apple- and lemon juice into the Instant Pot.
Select Manual mode and cook at high pressure for 8 minutes. When the time is over, turn it off and let the pressure release on its own, this will take about 8-10 minutes. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Remove the lid.
Use a blender or a food processor to blend pear mixture until smooth.
Add sugar, ascorbic acid, spices and pear mixture into the Instant Pot.
Select Sauté and adjust to NORMAL. Simmer the pear butter for 30-40 minutes, or until thickened to desired consistency. Press Cancel.
Remove star anis and cardamon pods.
Pour into hot, sterilized jars and seal, allowing for 1/4-inch head space between the pear butter and the rims of the jars.