Winter Pear Butter

Peel, quarter and core the pears; chop in 1/2-inch pieces.

Put all the ingredients in a large heavy pot; bring to a boil.

Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.

Purée the mixture in a food processor or blender.

Return the purée to the pot.

Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.

Be careful not to let it scorch.

Remove from the heat.

Stir the hot pear butter for a minute or two to release more heat.

Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.

Wipe the rim of each jar.

Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.)

Label the jars and refrigerate for up to three weeks.

(Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).