Pear Butter

This is more of a process than a recipe. Pear butter is always on the breakfast table in the fall. I'll make a large batch for my storage, but they never make it to spring.

1. Wash,cut in 12 and Core your pears
2. Add as little water as you can, just enough to cover pears and cook until soft
3. Drain off most of the water leaving small amount in bottom
4. Put in batches in the blender puree till smooth
5. Heat the pulp on med/low, careful burns easily
6. Add sugar (the recipe calls for 1c. sugar for every 2c. pulp - but I use a 5:1 ratio and it is sweet enough)(taste test to see how much you need)
7. Add Cinnamon 1/2tsp. for every 3c. pulp (20c. pulp = 3 1/2tsp.)
8. Cook till bubbly and thick (mine is never very thick), stirring often.
9. Pour hot pulp into sterilized jars, add lids on snug but not tight.
10. Once tops pop in and are sealed tighten the rest of the way.

Grannie Blanche would be proud to know that her recipe is still the best on toast ever! Especially with homemade bread.