How to make
Clean the pears and cut them into quarters, remove their stems and seeds. Sprinkle with sugar and leave them to stand for 1 night. The next day, pour 2 and 1/2 cups of water over them and put to boil with the cinnamon sticks and cloves over medium heat.
Once the syrup is thickened like for a jam, add tartaric acid, and after 2-3 minutes, remove the dish from the fire. Pour the still hot pear jam in warm, dry jars and seal them with their caps.
Store the jars in a cool, dry place.
