Salted Carmel Pear Butter

I found this recipe at Knit and Nosh.

Salted Carmel Pear Butter

makes 4 pint jars

1/2 cup of apple juice

10 tablespoons lemon juice

7 pounds pears, cored and quartered

3 cups brown sugar

2 teaspoon freshly grated nutmeg

1 1/2 teaspoon salt

Combine apple juice, 6 tablespoons lemon juice and pears in a large, heavy bottomed pot. Bring to a boil over medium heat.Lower heat, cover and cook until the pears are very soft. Press pear mixture through finest blade of a food mill.  Return to pot, add remaining lemon juice, sugar, nutmeg and salt.  Bring to a boil and stir until sugar dissolves.  Reduce heat to medium-low and cook uncovered until thick, about an hour.

Ladle pear butter in to prepared pint jars, leaving 1/4 inch headspace.  Process in water bath for 10 minutes.