1.) To prepare pulp: quarter and core pears, cook til soft, adding only enough water to prevent sticking, press through a sieve or food mill, measure pulp
2.) Add remaining ingredients to pulp, cook til thick, about 15 minutes
3.) As mixture thickens, stir frequently to prevent sticking, pour hot into Ball jars, leaving 1/4 inch head space, adjust caps, process jars and lids 10 minutes in boiling water bath at simmering temperature (180F-185F), cool test for seal, store in pantry
Yields about 21 pints
*I recommend using the oven to cook this mixture down into pear butter. Its simpler because the stirring is almost eliminated compared to on- the- stove- top.