This jam is the essence of fall! It’s so good on toast or even with savory pot stickers! Delicious! This recipe is simple and requires no pectin. Makes 8 pints of jam.
Recipe
16 cups pear puree
8 cups sugar
4 teaspoons cinnamon
1 teaspoon ground cloves
Process the pears through a Victoria Strainer and pour the puree into a large pot. Add the sugar, cinnamon and cloves. Bring to a boil and simmer on medium heat until thickened, about 45-60 minutes. Place in pint glass jars and process for 10 minutes.
Emily Saddler
Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
This jam is the essence of fall! It’s so good on toast or even with savory pot stickers! Delicious! This recipe is simple and requires no pectin. Makes 8 pints of jam.