In a large sauce pan, combine the pears and water. Bring to a boil over medium-high heat, and then reduce the heat and simmer gently until pears soften, about 15 minutes.

Working in batches, transfer the pears to a food mill and process. Measure 5 cups pear puree.

In a clean pan, combine the pear puree with the lemon juice, spices, and sugar. Stir until the sugar dissolves, then bring to a boil. Reduce the heat and boil gently until the mixture thickens and holds its shape on a spoon; this could take 45-50 minutes depending on the width of your pot (a wider pot with more surface area will allow it to cook faster) and your heat level.

Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.

Ladle the hot butter into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).