Vanilla Spiced Pear Butter

• 8 pounds Bartlett Pears, Peeled, Cored And Cut Into 1-inch Pieces
• 1 cup Dry White Wine
• 4 Tablespoons Fresh Lemon Juice
• 4 strips Orange Peel
• 4 whole Cloves
• 1 whole Vanilla Bean, Split Lengthwise
• 1 stick Cinnamon
• 4 whole Cardamom Pods
• 1/2 cups Sugar
• 1 pinch Salt

1. Combine pears, wine and lemon juice in a heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into the liquid occasionally, about 50 minutes. Transfer to a blender and puree.
2. Return puree to a heavy large saucepan. Place orange peel, cloves, vanilla bean, cinnamon stick and cardamom in a cheesecloth pouch and add to pureed pears. Stir in sugar and salt. Continue stirring over low heat until sugar dissolves. Increase heat to medium-low and boil gently until mixture thickens and mounds slightly on the spoon, stirring often, about 2 hours.
3. Discard cheesecloth pouch with spices. Spoon butter into a hot, clean canning jar, filling only to 1/4 inch from the top. Immediately wipe rim, using a towel dipped into hot water. Place lid on the jar; seal tightly. Repeat with remaining jars.
4. Arrange jars in a large pot. Add boiling water to the pot so that at least 1 inch of water covers the tops of the jars. Cover the pot and boil rapidly for 15 minutes. Remove jars from the pot and place on a kitchen towel. Cool to room temperature. Press the center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in the refrigerator.)
5. Store in a cool dry place for up to 1 year. Refrigerate for up to two weeks after opening.

bartlett, white wine, lemon juice, vanilla bean, cinnamon, cardamom, sugar, salt

Taken from tastykitchen.com/recipes/holidays/vanilla-spiced-pear-butter/ (may not work)