Oh my goodness!! This recipe is TERRIFIC!!! My kids and I are licking the spoons, and pots as I write this :) I followed the recipe exactly, except I decreased the sugar to 4 1/2 Cups. I used very ripe pears and the jam is REALLY sweet. I could have almost used even less sugar and it would have been sweet enough. But it is still very, very good. Thank you for this keeper!! Now I am hoping our pear tree will produce as well next summer so I can make this again!!! :)
So easy to make, all my cans sealed! I did reduce the sugar to 3 cups. Once I tasted it with the 3 cups in it, I didn't need it any sweeter. I also reduced the spices in half, per one of the recommendations. I like that the spice doesn't overwhelm the pear flavour.
Give it 4 1/2 stars. Was alittle sweet but the flavor was there with the spices.Did not have powdered pectin and had the liquid version. Used 1 package (3oz) and added it last after it started into a full boil. I continued to cood for another 1min. Turned out well. I had alot of pears and was looking for recipes. I made pear bread and used the pear jam over it. It was delish.
My whole family loved this! In case you're wondering, the recipe requires 6-8 pears. If you half the sugar and spices you'll still need the 1/4 cup of lemon juice, 1 tsp of butter, and 3 tbsp of pectin. This recipe yields around 8 jelly jars worth.
I made two batches of this recipe. I only used four cups of sugar and suited my sweet tooth just fine! This recipe reminds me of Apple butter. On the second batch I used only four cups of sugar and cut each spice in half. Could actually taste more of the pear flavor in this batch. This recipe is so easy and delicious. It's a "keeper" in my cookbook!
This recipe turned out great! I used low sugar pectin and only added 2 cups of sugar and it is still plenty sweet.
This is a fantastic jam that has become a family favourite and have given this gem of a jam to many friends and family. There were no changes to make as I have with many recipes. An absolute must to try with no disappointments from anyone who's tasted it. Also makes a fabulous glaze on any meat dish.
I only changed the amount of sugar to 4 cups per other's suggestions. It turned out wonderful! I used starkrimson pears which is why my pears are more red compared to other photos.
good but all I could taste was lemon juice. hopefully when it cools and sets it won't be as strong.
I don’t know what went wrong. Jam didn’t set. Can it be recoiled?
