• Wash hands according to CDC guidelines.
• Core pears and cut into quarters.
• Place quartered pears and remaining ingredients in a slow cooker. Cook on high for 8 hours until pears are soft and falling apart.
• Fish out the star anise pod. Use an immersion blender to puree the pears. Cook on low another 2 hours with lid partially open to thicken the puree so that it becomes spreadable.
• Remove the liner from the slow cooker and let the puree cool slightly.
• Pour thickened pear butter into prepared jars using a canning funnel. Screw the lids on, leaving an inch of headspace at the top. (This is necessary if you're planning to preserve the preserve with canning.)
• Store in the refrigerator or freezer after cooling, or follow proper canning procedures and store at room temperature.

  The pear butter keeps about two weeks in the refrigerator and 3 months to a year in the freezer.

Optional canning instructions

• Toward the end of the simmering time, sterilize 6 jars and lids in the dishwasher by running them through a short cycle.

  Alternatively, jars can be sterilized in a boiling water bath on the stovetop: Place jars and lids in a large pot filled with water, which should cover them. Bring to a boil and continue to boil for 15 minutes. Turn heat off and let them cool. Remove to a clean kitchen towel with tongs that have been dipped in the boiling water.

  Tip: You can also place boiled lids and rings in a warm oven until you are ready to use them.
• Using a canning funnel, pour the hot pear butter into the sterilized jars. Screw on the lids and rings.
• Place jars on a rack in a large deep pot of boiling water. (The rack will keep them from breaking.) The jars should be covered with 1 to 2 inches of boiling water.

  Boil for 10 minutes. Then, cut the heat and let them sit in the hot water for another 10 minutes.
• Remove jars from water and set them a distance from each other on a kitchen towel so air can circulate between them. Let them cool.
• After 12 to 24 hours, check the seal. Press down on the center of the lid. If it doesn't push back up after you press on it, the jar is sealed.

  You may also hear the tinny pop of the lids making a vacuum seal on your butter. It can take up to a day for you to hear that happy sound, but I usually hear it much sooner.