Pear Butter

Pear Butter
makes about 4 half-pint jars

2 quarts pear pulp (about 20 medium, fully ripe pears)
4 cups sugar
1 teaspoon grated orange rind
1/3 cup orange juice
1/2 teaspoon ground nutmeg

To Prepare Pulp -- Quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add remaining ingredients; stir frequently to prevent sticking. Sterilize canning jars. Pour hot butter into hot jars, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.