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  Pear Jelly and Butter



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25 small pears, cored and chopped
4 cups sugar (divided)
1/2 cup lemon juice (divided)
1 teaspoon ground cinnamon
1 package no sugar pectin


Place pears in large saucepan, almost cover with water, cook until pears are tender.
To make the jelly, pour off and strain 4 cups of juice. In another saucepan, mix pear juice
with 1/2 cup lemon juice, whisk in pectin, bring to boil. Stirring constantly, add 3 cups
sugar, bring to rolling boil for one minute. Fill, seal and process jars for 10 minutes.
To make the butter, puree pear pulp in food processor, return to pan, add lemon juice,
cinnamon, 1 cup sugar. Allow to cook over low heat for 8-10 hours— you can put it in a
slow cooker overnight. Fill, seal and process jars for 10 minutes.