DIY Roasted Cardamom Vanilla Pear Butter in Glass Square Jars

Ingredients:

• 3 lb firm-ripe pears (Bosc or Anjou), halved and cored
• 1/4 cup water
• 1/3 cup brown sugar
• 2 tbsp lemon juice
• 1 vanilla bean, split and scraped
• 3/4 tsp cardamom
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3.75 oz Clear Glass Square Jar w/ Black Metal Lug Cap

Instructions:

• Roast the Pears: Place the pears cut side down on a rimmed baking sheet with the water. Roast at 400°F for 35-40 minutes, until very soft with caramelized edges.
• Puree: Scoop the flesh from the skins and blend until smooth.
• Cook Down: Simmer the puree with the brown sugar, lemon juice, cardamom, cinnamon, salt, and the vanilla bean seeds and pod for 25-30 minutes, stirring often, until thick and glossy. Remove the pod.
• Jar the Butter: Spoon into your SKS glass jars and let cool completely before capping.

A Quick Note: Makes about 2 cups, enough to fill about four jars. This is a refrigerator spread, not a shelf-stable canned product. Refrigerate and use within 2-3 weeks.

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A Note About Our Glass Jars
* As always, you should test your containers with product for compatibility. We do not imply these containers are fit for any particular use. The suggestions, recommendations, ideas, recipes, information and advice on this page are to be employed and used at your own risk. SKS has not made any independent research or studies into the reliability, suitability, fitness, completeness, safety, accuracy or legality of this information and SKS makes no warranties about the fitness, safety, advisability, accuracy, suitability or legality of the contents. SKS will not be liable for any losses and damages arising from the use of the contents hereof.