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.