How to make your own pear jam

Spiced up with cinnamon and cloves, this pear jam does not require pectin to thicken. It is a spicy jam that you can make for very little money without splurging at a gourmet shop.

Makes about 1.5 litres (6 half-pint jars)

• 2 kg (8 c) chopped or coarsely ground peeled, cored pears
• 1 kg (4 c) sugar
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground cloves1. In a large, nonreactive saucepan or Dutch oven, combine the pears, sugar, cinnamon, and cloves. Over moderately low heat, simmer the mixture, uncovered, until it becomes thick, about one and a half to two hours. Stir the mixture occasionally while it cooks, and increase the frequency of stirring as the mixture thickens.

  2. Remove the saucepan from the heat; skim off and discard any foam that rises to the surface. Spoon the hot jam into six widemouthed, warm, sterilized 250-millilitres (1/2-pint) jars, leaving a 6-millimetre (1/4-inch) space between the top of the jam and the rim of the jar. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label, and date. Store the jars of jam in a cool, dark place. Once a jar has been opened, store the jam in the refrigerator.

  Helpful hint:

  To make a great jam, jelly or marmalade, you need three components to work in harmony: acid, pectin and sugar. If the proportions of each or any one of these is off, you may not be happy with the results.

• Acid: Added to the mixture as citrus juice (usually lemon) or tartaric acid, this improves both the taste and appearance of the finished product, and in conjunction with pectin, it helps the mixture to jell.
• Pectin: Most fruits contain some amount of pectin naturally, and it is released when the fruit is boiled. Pectin is also available in liquid and powdered forms. If you do canning regularly, it is prudent to keep some on hand, just in case your jam or marmalade or jelly is being uncooperative. Follow the manufacturer's directions carefully.
• Sugar: Another factor in jelling, sugar (either beet or cane) also helps to preserve the fruit and really brings out its flavour in addition to adding sweetness and countering any bitter taste, such as lemon.

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