Measure then add 1/2 teaspoon lemon juice and 1/2 cup sugar to each cup pulp. 

Add cinnamon and a dash of nutmeg to taste. Some people like ginger, cloves or allspice in their pear butter. 

Stir until sugar is dissolved and spices are mixed in well.Over medium-low heat boil rapidly until thick, stirring frequently. Remove from heat.

I like to add a bit of vanilla at the end and stir it in well.

Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in hot water bath 10 minutes. 

Cool overnight, label and store in a dark cool place.