By Sharon123 on March 06, 2003
Photo by Chouny
Photo by Chouny
"This pear jam, flavored with wine, bay leaves and fruit is delish!"
Serving Size: 1 (4919 g)
Servings Per Recipe: 1
"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 Recipe #328359 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."