Caramel Pear Butter

Directions

1. 1
   Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
2. 2
   Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
3. 3
   Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
4. 4
   Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
5. 5
   Remove pot from heat.
6. 6
   Press pear mixture through fine plate of food mill into large bowl.
7. 7
   Return pear puree to same pot.
8. 8
   Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
9. 9
   Bring to boil over medium heat, stirring until sugar dissolves.
10. 10
    Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
11. 11
    Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
12. 12
    Remove air bubbles.
13. 13
    Wipe jar threads and rims with clean damp cloth.
14. 14
    Cover with hot lids; apply screw bands.
15. 15
    Process jars in pot of boiling water 10 minutes.
16. 16
    Cool completely.
17. 17
    Store in cool dark place up to 1 year.