Place the chopped pears in a large pot. Add a small amount of water or apple juice (about ½ cup) if needed to prevent sticking.

Cook the pears over medium heat, stirring occasionally, until the pears are soft and mushy, about 20 to 30 minutes.

Use a potato masher, immersion blender, or regular blender to puree the cooked pears until they are smooth. Use caution as the pears will be hot. Add a small amount of water or apple juice, if needed, to help blend the pears to a smooth consistency.

Return the puréed pears to the pot. Add the granulated sugar, brown sugar, cinnamon, cloves, nutmeg, ginger, and lemon juice.

Cook the pear butter mixture over low heat, stirring frequently, until the mixture thickens to your desired consistency, about 1 to 2 hours. Stir in the vanilla extract near the end of the cooking time.

To test the consistency, place a small spoonful of pear butter on a plate and let it cool completely. Run your finger or the back of a spoon through it; if the pear butter holds its shape and doesn’t run, then it’s ready.

Let the pear butter cool down to room temperature. Then transfer the pear butter to airtight containers and store it in the refrigerator for up to 1 week, or freeze the pear butter for longer storage.