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.