Small-Batch Almanac Pear Butter - cooking recipe

Ingredients

2 cups unsweetened apple juice or 2 cups apple cider
2 inches fresh ginger, left whole
1 pinch allspice
2 large pears, peeled, cored and diced (I used forelle)

Preparation

In a saucepan, bring the apple juice, ginger and allspice to a boil.
Add the pears and reduce to a simmer.
Cook, stirring occasionally, for 30 minutes. Remove ginger slices.
Continue to cook, stirring regularly to prevent sticking, until the mixture is thick, smooth, spreadable and a dark-brown caramel.
Can in a water bath or spoon into a clean jar and keep in the fridge up to 6 weeks.