The recipe also calls for liquid pectin. I hate using bought pectin. I like to make jam the old fashioned way. Pears have very little pectin but they do have some. I've made jam successfully from the low in pectin fruit before. So I figured I'd try it again. And if it didn't work, I'd have some pretty yummy sauce to pour over pancakes. I did add lemon juice to the ingredients as it does help things gel. Pectin, sugar, and acid are all the things you need to make a jam gel. Most fruit have enough acid, but it never hurts, and the flavor of the added lemon juice is always good (as long as you are not too heavy handed with it). I used four cups of pears, 2 cups of sugar, one vanilla bean, and 1 tablespoon of lemon juice. It was coming together just fine until I stepped out of the room for a bit. I forget why. Probably to visit the bathroom or check the laundry or some such silly thing. I came back to a burnt smell. Ahhhhh! I had burnt my jam. That was something I hadn't done before. Too bad too. As it was cooking it tasted wonderful. I'm so sad to have lost it. So this week I'm NOT preserving pear jam. But I have been eating jam that was preserved.
I'm linking up to Jody this week at Spring Garden Acre, as he has Thursday's Kitchen Cupboard this week.