Reviewed: Feb. 25, 2012

Very good! The kids love it. Didn't change a thing and it turned out perfect. Yes you have to use a hand blender or something to puree the pears, and I always use a powdered pectin. Not sure why others are having a syrup consistency. I read somewhere once that in canning jams if you want it thicker, you do something different with the fruit. Mine was actually very thick. Read your pectin insert, it has a lot of information.

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Reviewer:

mjones

Reviewed: Jan. 25, 2012

it is supposed to be "syrupy" and it is supposed to have more syrup than pears and NO you're not supposed to mash the pears. it's preserves people...NOT JELLY!

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Reviewer:

Steve

Reviewed: Dec. 31, 2011

WOW - this is a keeper! Thanks for sharing; I "accidently" used 1 Pouch of Certo Liquid pectin and the jam set up very well; I also carefully pureed the pears with a stick blender after simmering to minimize the chunks because we like a little smoother texture; AMAZING! Next time I will try with a little less sugar to see how that works.

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Reviewer:

Kim

Reviewed: Dec. 18, 2011

Wonderful! I used half low-sugar pectin, half regular pectin and cut the white sugar to 4 cups. I only used 1/2 a tsp of allspice and nutmeg and added a few dashes of cinnamon. My kids LOVED this. Each batch made 7 half pint jars for me.

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Reviewer:

darlingj

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Reviewed: Nov. 7, 2011

Came out very tasty, but it did come out more like the consistency of honey with fruit in it, only a little more runny. I was hoping for more thickness. Still good on toast. :)

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Reviewer:

Roxanne

Cooking Level: Intermediate

Reviewed: Sep. 22, 2011

I would like to thank you for sharing, you did not have to but you did! I live in the deep south & the pears are different here. For an experienced cook/canner, this recipe can be adjusted to work out great. I cooked pears down until tender then mashed them with a potato masher, cut the water to 1/4 cup, cut the sugar to 4 cups, & added 1 box of unflavored geletin. I did not add the spices because I like the simple flavor of the fruit. I think I might add a couple of apples next time. It really congealed well and turned out great! I hope this helps those of you who might need guidance with canning preserves!

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Reviewer:

nina

Reviewed: Sep. 18, 2011

I did not read the reviews prior to making this and wish I did. I usually do...anyway, I doubled this recipe and when I started pouring the sugar I thought 16 cups was a lot, so I put in 12 cups. I used everything else exactly and I added another 2 oz of pectin (so 6 altogether). There were definitely not enough pears. I pureed what was in there and added an additional 12 cups (making it 24 cups altogether). The 12 cups I diced and cooked them in another pan with just water. I then aded them to the syrup. It was still too sweet, so to counteract the sweetness I added 3 more tbsp of lemon juice (making it 5 tbsp altogether). I ended up with 30 - 8 oz. jars. The preserves are still very very sweet. I thought about putting it on ice cream or maybe adding it into bread recipes and don't use an additional sugar in your bread recipes. My son LOVED this on toast, and he has a sweet tooth.

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Reviewer:

DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

Reviewed: Sep. 15, 2011

I don't know what happened, I followed the recipe exactly and it was sickening sweet. It also didn't set up and it was mostly thick syrup and not many pears. I used unripe pears not green green but not eating ripe either. Thought maybe would be ok on vanilla ice cream but still WAAAAAAAAAy TO SWEET. I have made jams/preserves for years and have never had a problem like this. I dumped all 10 jars out and will make something else. I was really disappointed because this was something different and was going to use in my Christmas Baskets.

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Reviewer:

June

Reviewed: Aug. 28, 2011

This was very easy and good. The only problem i had was that the recipe did not say how long u should wait until u eat. I had a lot of juice left over and i just put in some jars also. I will use for waffles or pancakes.

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Reviewer:

jclark

Reviewed: Apr. 5, 2011

My biggest mistake? NOT reading the reviews! I don't know why I skipped that step!! I have ended up with GREAT tasting syrup with big chunks of pear! Next time I will be cooking the pears longer, using a potato masher, and adding more pectin.

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