I had a lot of very ripe pears that were too ripe to can, so I am glad I found this recipe. I quadrupled this recipe and it worked great! I stood by it while it came to a boil and stirred often to avoid burning. Once it started boiling, I lowered it to Med/Low temp and let it do a slow simmer and occasionally stirred it. I only cooked it for 3-4 hours and once it was the color & consistence of honey I turned it off and canned it. I made 17 jelly jars and 10 pints. Plenty for my family, extended family and friends! I will make this every year!

Reviewed On: Aug. 28, 2009