Then press them through a sieve or a colander,
return the pulp to the preserving kettle, and add the sugar and the
spices. Cook slowly for 1 or 2 hours, or until it has become a rich
dark, clear color. Pour the butter into hot sterilized glasses or
crocks, cool, and seal.
84. PEAR BUTTER.--An appetizing fruit butter can be made from pears in
the same way that peach butter is made.
PEAR BUTTER
4 qt. pears, quartered
2 c. hot water
1 lb. sugar
2 tsp. cinnamon
1 tsp. cloves
Wash, cut, and core the pears, but do not peel them. Cut them into
quarters, and put the quarters into a preserving kettle with the water.
Bring to the boiling point, and boil until soft or mushy. Remove from
the kettle and force through a sieve or a colander. To the pulp, add the
sugar and spices, return to the kettle, and cook slowly for about 2
hours, stirring constantly to prevent scorching. If 2 hours is not
sufficient to cook the mixture dry, cook a little longer. Pour into hot
sterilized glasses or jars, cool, and seal.
85. PLUM BUTTER.--Another very good way in which to preserve plums for
future use is to make butter of them.
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