Peel, core, and dice the pears. Rinse the pear chunks in a colander.

In a medium saucepan over medium-high heat, combine all of the ingredients. Bring the mixture to a boil. Lower the heat to low, cover the pan, and let it simmer for 45-50 minutes, stirring occasionally. It can easily burn (trust me—lesson learned), so keep an eye on it. There’s nothing worse than burnt-tasting pear butter.

Once the mixture has thickened, take the pan off of the burner and pour the mixture into a food processor or blender. Pulse until the mixture is smooth, or to your preferred consistency.

Pour the pear butter into a pint jar and refrigerate until ready to use (or use immediately).