Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree. Return puree to heavy large saucepan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly in spoon, stirring often, about 50 minutes. Discard fruit slices, cloves, vanilla, and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly, Repeat with remaining jars. Arrange jars in large pot. Add boiling water to pot so that at lease 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If stays down, jar is sealed. (If lid pops us, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.