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Pear Butter 2


pears
water
cinnamon

Wash pears, do not peel; slice. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup of pulp, add 1/2 cup sugar; add 1/2 teaspoon of cinnamon to each 3 cups of pulp. Cook until thick, stirring frequently to prevent scorching. Pour into sterilized jars and seal while hot. I cook mine in the crock-pot until desired thickness.




STACKS, The Art of Vertical Food

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