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I made this using Asian Pears so I did not add the water and added 20 minutes to the cooking time. Love the taste!
Very tastey tart jam. Wife loves it. Added a half teaspoon of grated fresh ginger (because I like the taste) and 1/4 dried currents (because I like them). I added about 1/2 teaspoon of "acid blend" right at the end because I wanted it more tart. Acid blend is 50% citric acid, 25% malic acid, and 25% tartaric acid. Make sure you turn the fire down on the last 15 minutes, and stir, as you don't want to burn the batch. This recipe will only make 2 1/2 pints so prepare jars accordingly. Great recipe. Thanks for the submitter and to Ellie Topp