Preparation time : 10 minutes
Waiting time : 1 hour
Cooking time : 5 minutes

1. Peel the pears, quarter and remove the stem and cores.
2. Grate 1 kg of pear flesh with a large grater and macerate with the sugar and saffron for one hour in a non-reactive container.
3. Meanwhile, rinse the chilli and chop it finely.
4. Place all ingredients over high heat and cook for 5 minutes after the mixture comes to a boil, stirring constantly.
5. Skim if necessary, check that the jam will set, and place into sterilized jars.  Let sit for a few weeks before using so that the spices will infuse the jam with their flavour.

Good served with cheese or spread on toast.