Pear Butter

Peel, core and chop the pears. Put all ingredients in a crock pot set on high, stirring to blend thoroughly. Put the cover on and ignore them for a while. Once the pears have cooked enough to soften, use an immersion blender to beat the heck out of them until the consistency looks more “buttery” than “chunky.”

Cook UNCOVERED until reduced by half, stirring occasionally, until the sugar-pear-cinnamon stuff is very thick. (This will take a while!)

To freeze, ladle the pear butter into clean containers, leaving about 1/2 inch of headspace. Smack top-up containers onto counter to remove air bubbles. (ALWAYS top-up. Slapping a top-down container on a counter means you like to clean your kitchen more than is emotionally healthy.) Seal and allow to cool completely before freezing.

You may also can this according to processing directions for any jam. (I use the freezer method because I fear giving my loved ones botulism.)