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Peel and core the Bartlett pears.
Cut the peeled, cored pears into no larger than 1-inch chunks.
Combine the chopped pears together with the apple juice, honey or sugar and all the spices.
Cover and cook on the high setting for 4-5 hours, until pears are soft in your slow cookers.
Use a slotted spoon to transfer the pears to a food mill (or blender) to make your pear sauce extra smooth.
Reserve any cooking liquid left behind in the slow cooker.
Puree the pears, adding just enough of the cooking liquid to get a thick, spreadable consistency.
Transfer the pear butter to clean half or quarter pint canning jars, using a butter knife, spoon, or your scrupulously clean fingers to press out any air bubbles.
Leave ½-inch head space between the top of the food and the rim of each jar.
Screw on 2-piece canning lids.
Process in a boiling water bath for 10 minutes depending on your altitude.