Ingredients:
10-12 Bartlett pears, sliced
1 cup pear cider
1 cup dark brown sugar
1 stick cinnamon
2 inch chunk fresh ginger, peeled
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon lemon peel (powdered)
1/4 teaspoon allspice
splash dark rum (optional)

Directions:
Place all ingredients in a 4 quart slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool a bit. Fish out the ginger and cinnamon stick then pour into the food processor and puree. Cool completely and refrigerate up to 3 weeks or ladle into prepared jars leaving 1/4 inch headspace and process in a hot water canner for 10 minutes.

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here are some of my other favorite canning books and supplies.

My thoughts:

A couple of years ago I made pear butter and it was so good, I’ve still been thinking about it. While you can make it on the stove top, I like making it in the slow cooker because it needs no stirring and there is no chance of scorching. It does take a full day but it will be worth it, I promise. It is awesome on homemade bread (as pictured) or on anything else you’d put jam on.