c("Peel, quarter and core the pears; chop in 1/2-inch pieces.", "Put all the ingredients in a large heavy pot; bring to a boil.", "Reduce the heat and cook, stirring often, for 15 minutes, or until the  pears are soft.", "Puree the mixture in a food processor or blender.", "Return the  puree to the pot.", "Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.", "Be careful not  to let it scorch.", "Remove from the heat.", "Stir the hot pear butter for a minute or two to release more heat.", 
"Spoon into clean hot jars, leaving 1/4 inch of space at the top of  each jar.", "Wipe the rim of each jar.", "Cover and allow to come to room  temperature. (You'll notice that the pear butter is a rather gray-green  color; this is the correct color.)", "Label the jars and refrigerate for up to three weeks.", "(Remember: The label should include the name of the recipe and the  date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).")