The secret to pear preserves "like mama fixed" is to let them cook long enough to turn dark and syrup is thick.
- 12 cups of peeled and chopped pears (remove any spots)
- 5-1/2 cups of sugar
- 1/4 C lemon juice
- 1/8 teaspoon ground cloves
Dump the chopped pears into a large pot.
Stir in the sugar, lemon juice, and cloves; mix well.
Turn the eye on to medium heat and bring to boil.
Once it starts to bubble, turn heat down slightly and let it simmer uncovered for two to three hours.
Remove the foam from the top of the fruit.
Ladle into sterilized jars (wipe rim and seal with sterilized lids and rings) leaving 1/4" head space. This made 10 jelly jars of pear preserves. I sealed them with the hot bath method and let them process for 10 minutes. 15 minutes for pints. Be sure your jars seal properly before storing them. If they don't seal, refrigerate and use.