by Roma
4 c. chopped pears
1/4 c. lemon juice
1 pkg MCP pectin
6 c. sugar
1/8-1/4 t. cinnamon
1/8-1/4 t. nutmeg
1/8-1/4 t. allspice
Measure fruit and lemon juice and put in 6 quart pan. Add pectin to fruit. Stir thoroughly to dissolve and scrape sides of pan to make sure all pectin dissolves. Add spices to taste. Place over high heat and bring to boil, stirring constantly to prevent scorching. Add pre-measured sugar and mix well. Continue stirring and bring to a full rolling boil for 4 minutes. Add 1/4 t. butter around the edges of pan to prevent foaming. Remove from heat, skim if necessary, and pour into containers and seal.
~I thought pear jam seemed a little bland, so one day I had the idea to add some spices to liven it up. --Roma
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