I haven't made it but here is a easy one from Pinterest:

Easy Pear Butter

This easy pear butter recipe can be made on the stove in 1 hour, and is perfect for spreading on toast other favorites!

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Ingredients:

• 3 lbs. ripe pears, peeled, cored and diced
• 3 Tbsp. honey
• 1 Tbsp. lemon juice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• pinch of groud nutmeg
• pinch of ground cloves

Directions:

Stir all ingredients together in a medium
saucepan, and bring to a boil over medium-high heat. Reduce heat to
medium low and simmer for about 50 minutes, covering so that the lid is
slightly open, and stirring occasionally. Keep an eye on the mixture so
that the bottom does not burn. Once it has reduced slightly and
thickened, remove from heat and transfer to a food processor. Pulse
until smooth. (Or you can skip this step and keep the pear butter
chunky.)

Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.

*If your pear butter is too thin, feel free to run the mixture
through a strainer to remove extra liquid. Alternately, let the mixture
simmer on the stove longer to reduce more.

http://www.gimmesomeoven.com/easy-pear-butter-recipe/#_a5y_p=1065064

If you wanted to can, this is the Ball Blue Book Pear Butter recipe, I like that its simple with just a hint of orange and nutmeg.

6 pounds pears (washed, halved, cored, peeled then cut into 8ths)

1/2 Cup Water

4 Cups sugar

1 tsp grated orange rind

1/2 tsp nutmeg

1/3 Cup orange juice

Place pears into a large pot over medium heat, add 1/2 cup water. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill.

Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.

Ladle the pear butter into hot jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. (4 pts yield)

**And I don't know how to tell you to keep the pears (or apples, or plum butter or any of it) from blurping out like a volcano while cooking and stirring. I've used stove top, oven which doesn't take such careful watching, get the same results either way. Big pot helps ;0)