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Plum and Pear Jam, Without Sugar

Take half a peck of ripe pears, and another of ripe plums. Peel and stone them. Pour a cupful of good cider into a preserving-pan with the fruit, and a quarter of an ounce of powdered cloves. Let the mixture boil gently, with incessant stirring, until it is thick and smooth, and be very careful that it does not burn to the bottom of the pan. Pour it into jars, cover with brandied paper and bladder, and store in a cool dry place. Time, about two hours.