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Bring water to a boil.
Put in apples and pears and cook until soft but not mushy. Add sugar, lemon juice,
zest, allspice, cinnamon, cloves and cayenne
Test the setting point.
If not quite ready continue to boil until the small amount of jam on a
saucer jells. Fast boiling of berry jam will achieve the best result and
a better set. Slightly under-ripe fruit also contains more pectin.
Bottle immediately in
sterilized jars, and seal as per the jam and sauce instructions. Label
with the date of manufacture, for good management of your store cupboard.
Yield: about 6 pints
Recipe from www.inmamaskitchen.com
Contributor: Elisa Durand