Fill a large crockpot to within an inch of full. Add the spices and sugar (6 cups). Set the crockpot on low heat. It will splatter so set 2 knives across the top to set the lid on so the steam can escape and the sauce can cook down.
Leave it to cook for 6-12 hours, stir about every 3 just to make sure it isn't sticking. If you leave it for overnight it should reduce by about half. Add the remaining pearsauce and suga and let cook for about 2-3 more hours.
Fill in hot sterilized jars and process according to where you live.
Originally Submitted
4/29/2010
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