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1
Combine pears, wine and lemon juice in heavy large saucepan.
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2
Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes.
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3
Force through food mill or coarse sieve to remove pear peel.
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4
Transfer to processor and puree.
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5
Return puree to heavy large sauce-pan.
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6
Add remaining ingredients.
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7
Stir over low heat until sugar dissolves.
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8
Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
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9
Discard fruit slices, cloves, vanilla and cinnamon.
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10
Spoon butter into hot canning jar, filling only to 1/4 inch form top.
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11
Immediately wipe rim, using towel dipped into hot water.
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12
Place lid on jar; seal tightly.
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13
Repeat with remaining jars.
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14
Arrange jars in large pot.
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15
Add boiling water to pot so that at least 1 inch of water covers tops of jars.
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16
Cover pot and boil rapidly 15 minutes.
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17
Remove jars from pot.
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18
Cool to room temperature.
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19
Press center of each lid.
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20
If lid stays down, jar is sealed.
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21
(If lid pops up, store butter in refrigerator.)
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22
Store in cool dry place up to 1 year.
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23
Refrigerate after opening.
