Pear Butter, smeared on a biscuit, oh boy!

Pear Butter

10 cups pureed pears, peeled and cored

1-1/2 cups sugar

1 cup dark brown sugar, packed

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

Mix all together in a heavy, large, deep pot. Cook over medium heat until pears release enough juice for mixture to boil and sugar dissolves; stirring constantly, about 15 - 20 minutes. Reduce heat to medium-low and simmer uncovered until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Reduce heat to low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every so often to prevent scorching, about two hours. Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely; store in cool dark place up to 1 year. (Stir the mixture with a flat-bottomed spatula or spoon to prevent the pear butter from scorching.)