This recipe is superb, and my guests are awe-struck by it. However, I cut the 7 cups of sugar to 5, and I would recommend that. Such a splendid blend of flavours!
Thanks alot for this recipe, I had alot of pears that I did not want to throw out and found your recipe very usefull, but even better soooo delicious! I have replaced the bay leaf with a sprig of rosemary and had no zinfandel wine, so I replaced it with ice cider wine. I will keep this very original recipe.
I quartered this recipe to make 1.75 cups and used just 1 1/2 cups of sugar. The aroma from the kitchen is wonderful while it simmers. When I took it off the stove to taste, it beckoned me to add a splash of vanilla extract and it went quite well with it. We first used the jam on Brie & Spiced Pear Paste Sandwich and the combination was terrific! We can't wait to use it on other dishes as well. This would be great over grilled pork chops too. We jarred about a cup of jam, but it thickens up nicely so you don't have to wait for it to set if your making a small batch. Thanks for posting!
Thanks to our unusually hot british summer this year we have had a bumper crop of pears from our tree and this was a great way to use some up. This was really delicious! The only change I would make is that next time I would cut the pears a bit smaller as we brits like our jam a bit less chunky!
One word....FAB-U-LOUS! Love, love, LOVE this jam! My pear tree aboundth this season and I wanted to try something a bit different. This was it. The unusual combination of ingredients and the lovely end product makes this recipe truely outstanding. Thank you.
Since I live in Lake County, with a view of several pear orchards, and had just bought my first bunch of Bartlett's at my local fruit stand, I HAD to try this. It was absolutely delicious on crumpets this morning and I can't wait to have it on a ham sandwich. The only change I made was to use California bay leaves, since that's what I have. Thanks for a great recipe.