Caramelized Pear Butter
(Christmas in a Jar)
15 Barlett or other large firm ripe pears
1 cup water
6 to 6 1/2 cups granulated sugar (depending on desired sweetness)
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
2 Tbls. lemon juice
Wash pears, peel, core and slice in small chunks. Place in atleast a 5 qt. pot. Add the water, cover and cook over low heat for atleast 30 minutes or until tender. After they become tender, I mash them with a potato masher.
In a wide frying pan over medium heat, melt 1 1/2 cups of sugar, stirring often, until it caramelizes to a medium brown syrup. Pour immediately into the cooked pears. Syrup will sizzle and harden, (be careful not to burn yourself) but it will dissolve again as the preserves cook. Stir in remaining 4 1/2 cups of sugar and spices until well blended.
Bring mixture to a boil, reduce heat and cook, uncovered for about 45 minutes or until thickened to your likeness. Stir frequently to prevent sticking and scorching. Stir in lemon juice just before removing from heat. (you can cook this in a crock pot on low setting for 5-7 hours or in an electric roaster if you like)
Ladle into hot, sterilized jars leaving 1/4" headspace.
Seal and process in a hot water bath for 10 minutes.