A delightful pear spread with warm spices and a hint of caramel, perfect for any occasion.
Wash the pears thoroughly and slice them into a large, heavy saucepan.
Leaving the skins on adds natural pectin, which helps thicken the spread.
Add water to the saucepan, cover, and cook over medium heat until the pears are tender, about 30 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Remove from heat and press the cooked pears through a food mill to separate the pulp from the skins and seeds.
A food mill works best, but a fine mesh sieve can also be used.
Measure the pear pulp and return it to the saucepan.
For this recipe, aim for about 8 cups of pear pulp.
In a frying pan, heat half of the sugar until it melts and caramelizes to a medium brown color.
Stir constantly to prevent burning and achieve an even caramelization.
Pour the caramelized sugar into the pear pulp, stirring to combine.
The caramel may harden initially but will dissolve as the mixture cooks.
Add the remaining sugar, cloves, cinnamon, and ginger to the saucepan.
Adjust the spice levels to suit your taste preferences.
Cook the mixture uncovered over low heat, stirring frequently, until thickened, about 45 minutes.
Frequent stirring prevents sticking and ensures an even consistency.
Stir in the lemon juice just before removing the saucepan from heat.
The lemon juice adds a bright flavor and helps preserve the spread.
Ladle the hot mixture into sterilized jars, seal tightly, and process in a boiling water bath for 15 minutes.
Ensure the jars are properly sealed to maintain freshness.
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