Purée pears in batches, adding some of the juice as needed.
Pour pear purée into large stainless steel bowl or enamel kettle. Add all ingredients.
Cook, partially covered, over low heat until thick, about 3 hours.
Remove cinnamon sticks and cloves, discard.
Pour into hot, scalded half-pint jars, leaving 1/2 inch headspace, and seal.
Process for 10 minutes in a boiling water bath.
Leave at room temperature to cool.
Check seal before storing. This recipe yields about 6 half-pint jars of pear butter.
Serving Size 2 tablespoons
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.