Reviewed: Sep. 12, 2003

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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35 users found this review helpful

Reviewer:

JOYCE_NIELSEN

Reviewed: Sep. 25, 2003

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.

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143 users found this review helpful

Reviewer:

LIBERTY2003

Home Town: Cypress, Texas, USA

Reviewed: Oct. 12, 2003

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

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58 users found this review helpful

Reviewer:

RAINFALL41

Reviewed: Sep. 17, 2004

I love this recipe! Reminds me a bit of old fashioned apple butter flavors.I ground fresh allspice and was worried it would be to pungent but it tempered after sitting a month Goes great with cream cheese on toasted bagels also on vanilla icecream. Thanx for sharing your Grandma's recipe.

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2 users found this review helpful

Reviewer:

KANIT123

Reviewed: Sep. 26, 2006

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.

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111 users found this review helpful

Reviewer:

EUBBIE

Reviewed: Dec. 23, 2006

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.

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Reviewer:

Savannah1234

Reviewed: Nov. 14, 2007

Ive made this twice now. It has a magnificent taste, but mine also did not set right either time. I added extra pears the second time as I was left with syrup at the end. I am gonna make again and add an extra 1/2 pack at least of sure jell. I dont use liquid, not for any reason than Ive never trid it. I will suggest taking a jar of this and pouring over your ham (especially a sprial cut one)before you bake it pushing it the cracks of the meat. Excellent nice flavor. I will make this again and gave as gifts and everyone loved it. Thanks

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1 user found this review helpful

Reviewer:

sandy

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Reviewed: Dec. 20, 2007

I'll rate this at 5 stars because of the fantastic taste. It's a little too liquid, so, I'll add more pectin the next time around. The orignial 48 servings will yield 10 half-pint containers.

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Reviewer:

Rosemary

Cooking Level: Intermediate

Reviewed: Jul. 7, 2008

Hope this helps anyone,I followed the recipe. and everything was fine, so I thought I would let you know, I feel you must stir all the time after the simmering, and make sure it comes to a boil while stirring before finishing that step. I did have to let my pears coo more than the 10 minutes, I let them cook 20, because I wanted to be able to use a potato masher to cut then in to chucks. and they did not get soft enough till then, I then followed the recipe. making sure that I contuined to stir and the pears boiled, add the pectin and 1/2 tsp of butter, due to the box said to.(however my box was 1.75 oz of sure jell.) I then stirred until it came to a complete boil while stirring, ( I had my sugar, measured and in 1 bowl, and my brown sugar and spices( which I added 2 tsp cimnnamon because I like it.lol)in another bowl. poured in sugar and when it came back to a boil while still stirring set timer ro 1 minute. took off heat and poured brown sugar and spices in and contiuned to stir.I did keep my jars in the boiling water so they was hot when I put the pears in. put lids on and put back into the boiling water for 10 minutes. I have not tried them yet, but felt I would go ahead and do my review because taste was not a problem, Mine did not have a lot of juice and set fine, did make the amount stated.

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Reviewer:

cooking in texas

Reviewed: Sep. 6, 2008

This was a wonderful recipe the first time I've ever canned anything. I pureed the pears first cause I'm not fond of anything too chunky and then I fiddled slightly with the spice reducing the allspice and nutmeg by 1/2 a tsp and adding 1/2 a tsp each of ginger and cinnamon. The preserves smell wonderful and taste like christmas! They have a beautiful deep mahogany color. My only problem seems to be that my lids didn't seal. Will wait 24 hours and try to reprocess again if seals fail. I know alot of the reviews complained about it being too syrupy but I did not have the problem at all, cooled it seems to be the consistency of jam.

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1 user found this review helpful