Pear and Cranberry Conserve

I made this in the fall, but am finally posting it here. You could still make it since there are still lots of pears around, at least in my neck of the woods. Conserves have lots of chunks of fruit, and not as much of a smooth, spreadable texture like jams, just in case you didn't know that for sure like me. :) This recipe doesn't call for any pectin because cranberries are already high in pectin. Instead, you just simmer if for a long time to get it to thicken up. You'll know it's the right consistency when you dip a metal spoon in and hold it over the pan and the mixture slides off in sheets rather than drips.
I have only tried it on pancakes (mm!) and rolls so far, but I think it would be really good with chicken or possibly pork too (I'm rather inexperienced with pork, you know). At any rate, it is super tasty!

Pear and Cranberry Conserve
6 medium to large firm, ripe pears such as Bartlett or Bosc (about 3 pounds total)
1 16 ounce package fresh cranberries, rinsed
4 c. sugar
1 1/4 c. water
2 T. lemon juice
2 T. finely shredded orange peel
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice

Peel, core, and chop pears. In a 5- to 6-quart heavy pot, combine all the ingredients. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil gently, stirring frequently, for 20-25 minutes or until the mixture is thickened and sheets off the metal spoon. (Mine took over an hour to get to this point).

Ladle hot pear mixture into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims, adjust lids.

Process filled jars in a water bath canner for 10 minutes (adjust time to your altitude). Remove jars and cool.

Yield: 7 half-pints

This is from http://www.livingthecountrylife.com/