I can eat this straight from the jar! To save time, use a food processor fitted with a shredding disc to chop the pears.
1 teaspoon whole cloves
6 cups peeled, cored and chopped pears
1/4 cup lemon juice
4 1/2 cups sugar
1/4 cup crystallized ginger
Combine the pears and lemon juice in your preserving pot. Bring to a boil over medium heat. Cover and simmer for 10 minutes, stirring often.
Add the cheesecloth bag of spices and the sugar and ginger. Stir until the sugar is dissolved. Cook over medium heat, stirring often, for 20-25 minutes, or until the mixture thickens. Be careful, as the jam may tend to stick to the bottom of the pot towards the end of the cooking time. Test for set if desired.
Remove from the heat and discard the spice bag. Stir the jam and skim off the foam if necessary. Ladle the jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 10 minutes.
Ease of Preparation: Moderate
Preparation Time: 30 min
Cook Time: 40-45 min
Servings: makes about 6 to 7 eight-ounce jars
Recipe By: Mary Anne Dugan
From: Well Preserved
Used with permission of Whitecap Books