Honey, Ginger, Cardamom Pear Butter

Depending on how sweet your pear sauce is, you many need to use more sugar, or less sugar.

Dump everything into a crock pot, and let it rip for 12 hours. I set mine on high, but then again, mine is pretty dinky. You want it to bubble a little, but not burn. Cover the crock pot very lightly with some aluminum foil. You want to avoid making a huge mess on your counter, but you don’t want to keep the liquids from evaporating.

After the butter has thickened to the desirable consistency, fish out the ginger and cardamom pods and give it a whiz with an immersion blender. This makes a HUGE difference. If you like it a little lumpy, then just leave it alone.

Use whatever canning method you prefer.