Pear-Apple Butter With Cardamom

Ingredients

• 3 pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups)
• 2 pounds apples, coarsely chopped with peel and core (8 cups)
• ½ cup brandy
• 180 grams light brown sugar (about 1 cup)
• 2 tablespoons lemon juice
• 5 grams ground cardamom (about 1/2 teaspoon)
• Pinch fine sea salt
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    370 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 85 grams carbohydrates; 10 grams dietary fiber; 67 grams sugars; 1 gram protein; 61 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 cups

Preparation

1. In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
2. Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
3. If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

3 1/2 hours