Slow Cooker Cranberry Pear Butter Instructions:

1. Place rosemary and cinnamon in cheesecloth and tie into a bundle.
2. Place pears, cranberries, juice, and cheesecloth bundle in slow cooker. Set to high and cook for 2 hours (or low for 4). 
3. Remove cheesecloth bundle and vanilla bean and transfer mixture to blender in batches. Remove center lid cap and cover loosely with a kitchen towel before blending until very smooth. Transfer to a bowl and repeat with remainder. Return the blended mixture to the slow cooker and cook on high for 4-6 hours until very thick stirring regularly an scraping down the sides.
4. Add lemon juice and zest at the very end to preserve the fresh flavor.
5. Transfer to jars and refrigerate for up to two weeks or process in water bath canner and store for 1 year.

Instant Pot Cranberry Pear Butter Instructions:

1. Place rosemary and cinnamon in cheesecloth and tie into a bundle.
2. Place pears, cranberries, juice, maple syrup, and seasoning bundle and vanilla bean in instant pot. Set to sealing and cook on manual pressure for 15 minutes. Allow to naturally release for 15 minutes and then quick release.
3. Remove seasonings before pureeing in batches in blender. Remove center lid cap and cover loosely with a kitchen towel before blending until very smooth. Transfer to a bowl and repeat with remainder. Return to Instant Pot and cook on saute function until thickened, stirring often to prevent sticking.
4. Add lemon juice and zest at the very end to preserve the fresh flavor.
5. Transfer to jars and refrigerate for up to two weeks or process in water bath canner and store for 1 year.

Stovetop Cranberry Pear Butter Instructions:

1. Place rosemary and cinnamon in cheesecloth and tie into a bundle.
2. Place pears, cranberries, juice, maple syrup, and seasoning bundle and vanilla bean in a large heavy pot such as an enameled cast iron dutch oven. Bring to a boil, cover and cook over medium heat for an hour, stirring often.
3. Remove seasonings before pureeing in batches in blender. Remove center lid cap and cover loosely with a kitchen towel before blending until very smooth. Transfer to a bowl and repeat with remainder. Return to pot and cook over medium low heat until thickened, stirring often to prevent sticking.
4. Add lemon juice and zest at the very end to preserve the fresh flavor.
5. Transfer to jars and refrigerate for up to two weeks or process in water bath canner and store for 1 year.

How to Water Bath Can Cranberry Pear Butter:

1. Ladle the hot cranberry pear butter into hot, sterilized mason jars leaving about 1/4 inch of headspace. Remove air bubbles and wipe the jar rims with a clean, damp cloth. Place on new, clean lids and bands and process in a boiling water bath for 15 minutes depending on your jar size and altitude. I do 15 minutes for 1/2 pint jars.
2. Turn off the heat under the water bath canning pot and allow the jars to rest in the warm water for 5 minutes undisturbed before removing with a jar lifter and placing on a kitchen towel on the counter (do not place directly on the counter as the jars could crack from the temperature difference).
3. Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
4. Store sealed jars in a cool dry place for 12 months.
5. If any of the jars do not seal, store in the refrigerator and use within 2 weeks.
6. See this post for more details on water bath canning