• Peel, core and slice the pears then place in a large slow cooker.

  Add in all remaining ingredients and cook on low heat for 8-10 hours (4-5 hours on high heat) until the pears are soft and fragrant.
• Turn off the heat and blend with an immersion blender until smooth.(If you don't have an immersion blender you can transfer the mixture to an upright blender and blend that way).

  Place back in the slow cooker and cook on low with the lid removed for another hour or two until the remaining liquid has mostly evaporated and you've reached your desired consistency.
• At this point you can either spoon the pear butter into jars and place them in the fridge or can them using the instructions below.

Water Bath Canning Instructions

• Ladle the apple butter into mason jars leaving about ¼th to ?rd inch of headspace.

  Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).

  Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).

  Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.

  *Note* If any of the jars do not seal simply store in the refrigerator and consume within 2 weeks.