Five (5) large pears made six (6) cups finely chopped pears (2 cups is 1/2 liter or 5 dl)
Three (3) cups sugar
I like to keep the peel on my pears and in this case the peel was rather delectable; however, I removed the core and finely chopped up the pears and they made about 6 cups.
I added 3 cups of sugar to the chopped pears in my enameled pot, stirring, and let it come to a boil. Then I turned the heat down to a slow simmer for about 45 minutes, stirring frequently.
Towards the end of the simmering time, I added the spices: about 1/2 a teaspoon of cinnamon, easy on the nutmeg, ground cloves, and allspice. I prefer cinnamon sticks that I can remove, but I use what I have and what I like. The jam without the spices is sweet and delicious, too.
I check to see if the jam has jelled by spooning out a dab on a small plate. If it does not run, it is ready. How simple is that test?
I poured the pear jam into clean jars (about 4 cups), sealed with hot wax, and put into the cupboard when cooled. I left some out to spread on toast to enjoy immediately.
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