• 3 kg (6½ lb) peeled, cubed pears
• 2 kg (4½ lb/9 cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
• 2 handfuls of star anise
• 750 g (26 oz/5 cups) mixed raisins

Cook all ingredients for at least one hour on low heat until the jam is reduced and turns an attractive brown. Very briefly purée the jam using a hand blender but don’t make it too smooth!