Pear Butter

Prepare pulp: Wash pears. Core, peel and slice pears. Combine pears and 1/2 cup water in a large saucepot. Simmer until pears are soft, stirring often. Puree, but be careful not to liquify the mixture. Measure about 2 quarts.

Making butter: Combine pear pulp and sugar in a large sauce pot, stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon. (This will take about an hour; the less it cooks, the runnier the butter will be.) As mixture thickens, stir frequently to prevent sticking.

Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Process for 10 minutes in a canner with the lids. For here in Utah, I processed them for 25 minutes.

For step-by-step instructions with pictures, see http://www.mynewoldschool.com/2009/09/23/pear-butter/