For pear-lime jam, grate zest from washed limes, cut fruit in half and squeeze juice.
Cut pears into pieces, place in a large pot with lime zest, lime juice, grated ginger and cloves, add preserving sugar and refrigerate for 2 hours.
Then simmer for about 15 minutes, stirring frequently. Heat prepared jam jars in the oven at 150 degrees convection, fill with hot jam (remove cloves) and close lids immediately.
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