Peel and chop pears into small chunks. Sprinkle with some lemon juice to avoid them from browning. Put them in a large saucepan and add spices and sugar and put on a low heat. Keep on stirring. After about 20 minutes, the sugar was melted and it was starting to caramelize. I added some water (500ml) bit by bit to let pears cook throughly and get soft. Let it cook for about 40 minutes and when pears are soft remove from the heat and use a vegetable mill or a minipimer to puree them.

Since lemon slices were tender and sweet, and really lovely to see, I removed them one after the other before pureeing pears to add them again, before cooking the jam for the last 5 minutes. The jam was ready, firm, dotted with vanilla seeds, with candied lemon peels and an hint of ginger to suprise your tongue.

I filled three jars: one in the fridge to be eaten in these days and 2 were made to be stored. To store them, I boiled the jars  for 20 minutes and then I let them cool down into the water. If you keep them in a dark and dry place, they will last for and year and more!