Spiced Pear Jam

8 cups (5-1/2 lbs.) peeled, cored and chopped (or coarsely ground) pears
4 cups sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Combine all ingredients in a large, heavy pot. Simmer uncovered for 1-1/2 to 2 hours, or until pears have softened and mixture has thickened. Stir occasionally. As mixture begins to thicken, you will want to stir mixture more frequently to avoid sticking or burning. You can also use your immersion blender to help break down the pears even more at this point if you desire. Remove from heat and skim foam if needed. Ladle hot jam into hot sterile jars, leaving a 1/4" head space. Wipe rims of jars to remove any spillage and then cap with seal and band. Tighten to fingertip tight. Process in a water bath canner, 10 minutes for 1/2 pints, 20 minutes for pints. Remove from caner and allow to cool completely. Lids will "ping" as they cool letting you know that they have sealed properly.

Yields: 6 half pints or 3 pints