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 for one hour with the sugar in a non-reactive container.
3. Add the spices and mix well.
4. Place 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.
6. Let sit for a few weeks before using so that the spices will infuse the jam with their flavour.