Peel, core, and quarter the pears.

Combine pears and water in large dutch oven or heavy bottom pan.

Cover and cook over medium low heat for 40 minutes or until pears are soft, stirring occasionally.

Drain any excess liquid.

Press pears through a sieve, food mill, or use a potato masher to mash the pears.

Add remaining ingredients and cook the pureed pears over medium heat for 15 minutes (or longer if you want it to cook down the pears for a more concentrated flavor).

Pour hot mixture into sterilized jars, filling 1/4 inch from the top.

Process jars according to manufacturer’s instructions. You may also just store in the freezer if you’re not doing the canning process or just eat within 2 weeks.