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Years ago, my in-laws had three pear trees on their acreage and gave us all the fruit that we wanted to pick. So I canned plenty of pears. Then a neighbor passed along this favorite recipe. I've given many jars of this jam as gifts. Day to day, my husband and our boys—we have a married son and two teenagers—enjoy it on toast with ham and eggs or on hot rolls with a meat.
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Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.
Originally published as Spiced Pear Jam in Country Woman July/August 1994, p29
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Reviewed on Sep. 24, 2011 by redhead66
this recipe is awsome!!! love it!!
Reviewed on Jul. 28, 2011 by Vicki Spurling
I didn't have enough pears, so I added some apples to it. Just awesome! Thanks for the recipe, a keeper for sure.
Reviewed on Sep. 20, 2010 by vicnmary45
I tried this recipe to help use all the pears from my tree. It is one of the best jams I've ever tasted and friends I've shared with agree. Thank you for this recipe. Yummy!!
Reviewed on Sep. 15, 2010 by sue.white
This recipe is absolutely delicious!! Everyone loves it and it was very simple to make.
Reviewed on Feb. 03, 2008 by Dan_R
Use this one for hot pepper jellies
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