Breakfast symphony

Using the freshest ingredients in season often involves improvisation, which to me is like music. It's something acted upon immediately and perfect when it's right. The other morning I awoke at 6:05 with a priority --- four large ripe pears --- although I had to be at work before 8:30. The pears with a perfect blush on their skins were beckoning. I had traveled to Hood River to pick up my mother from a week-long trip the day before and didn't have time to deal with the pears then.
Breakfast was improvised, and I don't have a recipe written down, but here goes:
The four large pears were cored and chopped into a thick kettle, not peeled, with one-third cup of white wine and a squeeze of plastic lime ( I know). From the freezer, I took out a giant knob of frozen fresh ginger knob, shaving off about 3 T. of the knob with a paring knife. I added about one-quarter cup of cranberry juice with Splenda and one-half cup of dried cranberries, plus a good squeeze of agave syrup, then put in probably one-half cup of fluffy Splenda (sorry --- that's how I roll. Erythritol would have been better, but I was out.).
I brought it to a boil, then put in one package of Ball low-sugar pectin, stirring constantly. Bringing it back to a boil, I timed it for a minute. Meanwhile, I had taken three pint jars and put them and their lids into hot water, bringing the water to a boil in another deep kettle.
The jars boiled at least a minute before I fished them out one at a time to fill the jars, using a rubber-lined jar lifter I found at Goodwill for about a dollar.
I filled two pints and put the sterilized lids on. There was half a jar left over to use immediately (although the lid popped like it had sealed, too.)
I made sourdough cornmeal pancakes, using the starter I have in the refrigerator for sourdough french bread. I added about one-half cup white cornmeal self-rising southern cornbread mix (fifty cents at Grocery Outlet because it was outdated) plus about three-quarters cup of starter, and one egg (I used Eggbeaters) plus enough buttermilk to thin it to the consistency of pancake batter. I usually put in about one-quarter teaspoon of soda and a little salt and agave syrup to give it balance.
The pancakes were the lightest, perfect with the still warm pear/cranberry/ginger jam remainders.
I still got to work on time, having taken no more than 45 minutes to put up two pints of no-sugar jam for the winter, plus making a gourmet breakfast for my 83-year-old mother.
Maybe microwave oatmeal is easy, but this wasn't that much harder.