Wash, peel and core the pears. Cut them into small pieces. Smaller pieces cook faster and become softer during the cooking process.

Place the chopped pears in a large pot or Dutch oven. Add water and stir gently so the pears start cooking evenly.

Cook the pears over medium heat. Stir occasionally so they do not stick to the pot. Cook for about 15 minutes until the pears become very soft.

Use an immersion blender to blend the pears until smooth. You can also transfer them to a blender. Blend until the mixture becomes a smooth puree.

Return the pear puree to the pot. Add granulated sugar, brown sugar, cinnamon, nutmeg and cloves. Stir well so the spices mix evenly.

Pour in the lemon juice and stir again. Lemon juice adds brightness and helps balance the sweetness of the pears.

Cook the mixture on low heat for about 45 minutes. Stir often so the pear butter thickens slowly and does not burn.

When the mixture becomes thick and smooth, add vanilla extract. Stir well to combine the flavor with the pear butter.

The pear butter should be thick and spreadable. If it still looks thin, cook for another 10 minutes while stirring.

Remove the pot from heat. Let the pear butter cool slightly. Pour it into clean jars and seal with lids.