• Peel and core pears, then chop into large chunks. Add to a large, deep pot, and cover with water.
  5 pounds Bartlett pears
• Bring pears to a boil over high heat, then reduce to a simmer. Cover and cook until pears are very soft, about 20 minutes.
• Drain pears and transfer to a blender or food processor. Blend until completely smooth, then measure out resulting quantity. You will need 1/3 cup of sugar for each 1 cup purée.
  2 cups granulated sugar
• Pour pear purée back into the pot along with the measured sugar, bourbon, cinnamon stick, ginger, and nutmeg. Return to a boil, stirring to dissolve sugar, then reduce to medium-low or low.
  2 to 4 tablespoons bourbon, 1 cinnamon stick, 3/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
• Cook at a gentle simmer for anywhere from 45 minutes to 2 hours (or longer), stirring occasionally, until the mixture is very thick.
• Transfer to jars or another airtight container. Let cool to room temperature and store in the refrigerator.

Canning instructions

• If canning, set aside clean jars, lids, and rings (2 pints or 4 8-ounce jars). Fill a canning pot with water and bring to a boil when you start simmering the pear butter. If water is ready before the butter, keep it hot.
• Ladle the finished pear butter into jars. Use a dowel or wooden chopstick to remove air bubbles, then add more butter as needed to fill jars to 1/4-inch headspace. Wipe rims, apply lids, and screw on bands fingertip tight.
• Use a jar lifter to transfer jars to boiling water bath, making sure the water completely covers the jars. Place lid on pot and process jars for 10 minutes. Turn off heat and let jars rest 5 minutes, then transfer to a towel-lined countertop.
• Let jars rest undisturbed for at least 12 hours before checking for seals, labeling, and storing. Any unsealed jars should be stored in the refrigerator.