Instructions: About 15 Bartlett pears
2 cups water
6 cups sugar
1 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 Tablespoons lemon juice

Wash the pears but do not peel or core them; slice into a heavy saucepan - at least 5 quart size. Add water, cover, and cook until tender, about 30 minutes.
*( I make such a large quantity that I use my Mehu-Maija steamer, then run the pulp through a canning colander).

Remove from heat and press the pears through a colander or food mill; measure the pulp (you should have 8 cups) and return to the pan. Using a frying pan, heat 1 1/2 cups of the sugar, stirring, until it melts and caramelized to a medium brown color. Pour immediately into the pear pulp

(the syrup will sizzle and harden, but dissolve again as the preserves cook.) Add the remaining sugar, cloves, cinnamon, and ginger. Cook uncovered, until thick (about 45 minutes).

*(If using the steamer/juicer method, this takes less time, about 20 minutes).

Stir frequently as it begins to thicken to prevent it from sticking; stir in lemon juice just before removing it from heat.

Meanwhile, prepare 9 half-pint-sized canning jars, (sterilize jars, scald lids and ring bands, keep lids in very hot water until ready to use.) Fill jars to within 1/4 inch of the rim. Wipe rims with a clean, damp cloth. Place lids on jars and screw on ring bands as tight as you comfortably can. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, theyre sealed.

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