Peel the pears, cut them in half and remove the core.
Cut the pear halves into small pieces. Sprinkle the pear pieces with the preserving sugar and let them stand for one night to draw juice.
A day later, add the orange juice and cloves and bring to a boil in a large, tall saucepan.
Stir every now and then so that nothing sticks. Boil the jam from the boiling point for 4 minutes, then pour it hot into jars and seal them on the spot.
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