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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I would like to thank you for sharing, you did not have to but you did! I live in the deep...