Categories: Jams, Fruits/nuts, Dips, Relishes 
      Yield: 1 servings 
  
      4 lb Bartlett pears, unpeeled, 
           -cored, cut into 1" chunks 
    1/2 c  Dry white wine 
      2 tb Fresh lemon juice 
  1 1/2 c  Sugar 
      4    Orange slices 
      1    Lemon slice 
      4    Whole cloves 
      1    Vanilla bean, split length. 
      1    Cinnamon stick 
    1/2 ts Ground cardamon 
        pn Salt 
  
  Combine pears, wine and lemon juice in heavy large saucepan.  Cover and 
  simmer until pears are soft, pushing unsubmerged pears into liquid 
  occasionally, about 25 minutes.  Force through food mill or coarse sieve to 
  remove pear peel. Transfer to processor and puree. Return puree to heavy 
  large saucepan.  Add remaining ingredients.  Stir over low heat until sugar 
  dissolves.  Increase heat to medium and boil gently until mixture thickens 
  and mounds slightly in spoon, stirring often, about 50 minutes. Discard 
  fruit slices, cloves, vanilla, and cinnamon. Spoon butter into hot canning 
  jar, filling only to 1/4 inch from top.  Immediately wipe rim, using towel 
  dipped into hot water.  Place lid on jar; seal tightly,  Repeat with 
  remaining jars. Arrange jars in large pot. Add boiling water to pot so that 
  at lease 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 
  minutes. Remove jars from pot. Cool to room temperature. Press center of 
  each lid. If stays down, jar is sealed. (If lid pops us, store butter in 
  refrigerator.) Store in cool dry place up to 1 year.  Refrigerate after 
  opening.