I want to make this, but starting from the pear sauce stage. I have about a gallon of plain, unseasoned, no sugar pear sauce. Does anyone know how many cups sauce I would need to use to sub for the 15 whole pears? Thanks!

Caramel Spice Pear Butter

Makes 9 half pints

15 Barlett or other large, firm, ripe pears
2 cups water
6 cups sugar
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 tablespoons lemon juice

Wash and core, but do not peel pears. Slice and place in a 5 qt pot. Add water, cover and cook over low heat for 30 minutes or until tender.

Let cool slightly, then force through a mill, sieve or whirl in a food processor until finely chopped; return to kettle.

In a wide frying pan over medium heat, melt 1 1/2 cups of the sugar, stirring often, until it caramelizes to a medium brown syrup. Pour immediately into pear pulp (syrup will sizzle and harden, but dissolves again as the preserves cook). Stir in remaining 4 1/2 cups sugar and spices until well blended.

Bring mixture to a boil, reduce heat and cook, uncovered for about 45 minutes or until thickened. To prevent sticking, stir frequently as mixture begins to thicken. Stir in lemon juice just before removing from heat. (This step can be done in a crock pot; low setting for 5-7 hours.)
Ladle into hot, sterilized jars leaving 1/4" headspace.

Seal and process in a BWB for 10 minutes.