Step 1

Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes.Dry on a clean towel. Let air dry naturally.

Step 2

Chop the pear into small bits and coat the pear simultaneously with lemon to avoid browning. Protip: The easiest way to do this is keep lemon juice in a large bowl. Mix everytime you add freshly chopped pears in the bowl for even coating.

Step 3

Add sugar and spice, mix well. Rest pears in the fridge for at least 2 hours or overnight. Protip: This step helps to keep the pear bits intact and save them from turning into a sauce.

Step 4

After resting, cook the jam for 15 minutes on medium-low heat until soft and translucent.

Step 5

Mash the pears slightly for a pulpy jam or blend it for a smooth consistency. Stir frequently to avoid the caramelization of sugar.

Step 6

When you see jam turns glossy and sheet off from the spoon. It is ready. ( Watch video)

Step 7

Transfer hot jam to clean dry jars seal the lids and turn the jars upside down if storing jam in fridge or freezer. Let it sit at room temperature for 12 hours then transfer to fridge or freezer. Protip: Turning jars upside down creates a vacuum seal.

Step 8

If canning, follow the steps of sterilizing jars. Then follow the canning procedure of removing air bubbles and process in boiling water bath for 8 minutes. Let it sit in the bath for another 5 minutes after turning off the heat. Then remove to clean towels. Check seals after 12 hours and store any unsealed jars in the fridge.