*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
okay, I knew making this that there was a chance of it being syrupy (reading the reviews) but, as it's the only pear jelly recipe I thought I would give it a try. Sure enough, very thin...so, after asking my mothers I have come up with this for future readers. 1. I used liquid pectic (3oz). My mother swears that gramma used to use powdered because she thought it also contained geletin. so, I'm wondering if the other syrupy reviewers used liquid? Also, the recipe did not state whether I should mash the pears, so basically I have pears in syrup. Taste pretty good though, which is why I gave it two stars. Will use on pancakes or something. *Updated* mashed the pears and recanned. worked out much better. So, mash your pears or you get syrup.
Great flavor and easy to make... I followed the recipe exactly and it turned out great. I was looking for a Pear jam recipe, so after the pears cooked I used my handheld mixed and pureed the pears before adding the pectin. Great recipe. Yum! Although be prepared... it makes a big batch.
This looked like a really good preserve recipe but there was way too much syrup for the amount of pears. Could there be a mistake in the amount of sugar called for? 8 cups seemed like a lot for only 6 cups of pears. Definitely won't do again unless a recipe correction is received.
This makes wonderful jam. I followed the recipe exactly as written. The jam set quickly and was perfectly spiced. It's great on a bagel with cream cheese as suggested by another reviewer. It is also great on a peanut butter sandwich or by itself. Perhaps the other reviewers didn't let the jelly boil long enough after adding the pectin or sugar. That could make a difference.
I just made this recipe; I was originally looking for a pear butter recipe and this seemed pretty close after reading the reviews. I reduced thecwhite sugar by 1/2-1 cup; reduced the nutmeg by 1/2 tsp the cloves by 1 tsp and added 3/4 tsp cinnamon. I also increased the lemon juice to 2 TBSP and reduced the water by 1/2 cup. After simmering the pear chunks I used my immersion blender to "puree" the pears (I did leave some fruit chunks). I added a 1/2 tsp butter when I added the pectin to help reduce foaming. I think I cooked the final mixture before the brown sugar and spice additions for 10 or more minutes to ensure setting. I filled 10 8 oz. jars in the end and had a fragrant tasty "butter." If I made this again I think I would replace the water with pear nectar for added "pearness."
This recipe is great!! I had some pears from my Fathers pear tree and froze them. I thawed them cut them up and made this recipe. I did alter it a bit (I always seem to be altering recipes). I did not have nutmeg so I used cinnamon. I also doubled the amount of cinnamon and Allspice. And I added more brown sugar. Made an amazing batch of Preserves. Tastes excellent. I got 7 1/2 pint jars and 2 pint jars. Two of the half pint jars are more liquid than the rest does anyone know why this would be? Anyway I highly recommend this recipe. It is delicious.
I was looking for a spicy pear preserve recipe and am glad I found this one! It is easy and very very yummy. I am looking forward to making a pear preserve cake at Christmas with a jar of these! These are a perfect fall/winter preserve for your breakfast and brunch table. Would make lovely gifts too.
I thought this recipe turned out excellent and is now my favorite recipe for pear preserves. I have canned a lot of pear preserves but decided to try a new recipe and found this one and I love it. It has a wonderful rich flavour and very easy to make. Thanks for sharing this recipe
Very straight forward directions made this recipe easy to follow. The results are scrumptuous -- and I'm not a pear fan! I tried the receipe once yesterday (while I was canning various fruit from our yard). It was so good that I made a second batch! This is even good enough to include in the jam sampler basket I give to my kids' teachers as Christmas gifts. Thanks for sharing! This recipe is a real winner.
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