Salted Caramel Pear Butter

Wash pears under cold running water and drain. Cut in half length wise, core and peel. Coarsely chop. Place chopped pears, apple cider and lemon juice in a 4-6 qt. Crock Pot. Set the heat on high and simmer, covered until pears have softened; about 40 minutes. Turn off heat Process pear mixture using an immersion blender, until puree is smooth. Combine pear mixture with brown sugar and salt in the Crock Pot; turn heat to high and place lid on a diagonal over Crock Pot allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds it's shape on a spoon; about 3-4 hours. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. Ladel pear butter into jar. Remove air bubbles. Wipe jar lids. Apply jar and band. Place into boiling water canner with lid on and process half pint jars for 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Cool 12-24 hours