Oh dear, did I ever flub this up! I ended up halving the recipe, I did 4 c of very ripe pears and simmered in 1 1/2 c pineapple juice, I increased the liquid and left the pears to cook for appx 2 1/2 hours on low. That all worked out very nice, I used my stick blender to smooth out the lumps also. I added 1c sugar and 1c brown sugar and returned the mixture back to a simmer, stirring often, about a half hour, until reduced almost to half. I used the very ripe pears so I could cut back on the sugar, but this is not a jam recipe so it relies on the large quantity of sugar to make it more of a syrup consistancy, where as jams, I find, you can tinker with the sugar a little and still come out okay. Oops...I made pear jam. But it tastes just wonderful and can't wait to try it with almond butter on some fresh bread! Although I'm pleased with my jam, and learned a lesson(I'm super new to canning), I still want to try this recipe again so I can drizzle it over ham! Lol, It's all about the ham!
Was this review helpful?
12 users found this review helpful
Oh dear, did I ever flub this up! I ended up halving the recipe, I did 4 c of very ripe pears...