1-Getting started with this recipe is as simple as pulling out your favorite saucepan and fresh ingredients. Begin by preparing your workspace: peel, core, and coarsely chop 8 pounds of ripe pears to set the base for your butter. This step ensures even cooking and a smooth final texture without needing extra fuss.

2-Next, in a large stainless steel saucepan, combine the chopped pears, 1/3 cup water, and the zest and juice of 1 lemon. Bring it to a boil over medium-high heat, then lower to a gentle boil and stir now and then for about 20 minutes until the pears soften up nicely. Once that’s done, transfer the mixture in batches to a food processor or use an immersion blender to puree it until smooth but not too watery you’re aiming for a thick consistency.

3-Measure out 8 cups of that pear puree for the main recipe; save any extras for a quick pear sauce. In a clean large saucepan, mix the puree with 4 cups granulated sugar, the juice of 1 orange, 1.5 teaspoons vanilla extract, 1 to 2 teaspoons cinnamon, 3/4 teaspoon cardamom, and 3/4 teaspoon nutmeg. Stir until the sugar dissolves completely.

4-Bring the mixture to a boil over medium-high heat, stirring often to keep things even, then reduce the heat and let it simmer gently for 6 to 8 hours. Stir frequently as it thickens and holds its shape on a spoon with no liquid separating that’s your sign it’s ready. For extra smoothness, give it another quick blend with an immersion blender at the end.