4 cups chopped, cored, peeled pears (about 5 medium)
1/2 cup thinly sliced orange peel (about 1 medium)
1/2 cup chopped orange pulp (about 1 medium)
1/2 cup thinly sliced lemon (about 1 medium)
1/2 cup water
1 tablespoon lemon juice
8 sticks cinnamon
1 1/4 teaspoons whole cloves
1 package fruit pectin
5 cups granulated sugar

Prepare home canning jars and lids according to manufacturer's instructions.

Combine pears, orange peel, orange pulp, lemon, water and lemon juice in a large saucepot. Tie whole spices in a spice bag and add to mixture. Cover and simmer 10 minutes, stirring occasionally.

Stir in pectin; bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat. Remove spice bag. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met.

Process 10 minutes in a boiling-water canner.

Yields about six 8-ounce jars.