Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Dice all of the pears to a medium small dice. Hold out 2 cups of the pears. Place the other 10 cups in a 6 quart cooking pot.

2

Place the 2 cups of pears in a blender. Add the brandy and 1 cup of water. Mix to a chunky applesauce texture. Pour into the cooking pot. Add the nutmeg and hand stir. Add the 1 cup of water.

3

Bring to a slow simmer and simmer for 30 minutes. At about 15 minutes and using a submersible blender (a "Motor Boat") blend the mixture into a medium small chunk. It should be smooth but still have a texture. Use a little more water if necessary.

4

After 30 minutes, add the Sure-Jell and bring to a soft boil. Boil for 3 minutes and no longer.

5

Add the sugar all at once stirring. Raise the temperature to 220°F and hold there. Stir constantly from here until you start to fill the canning jars.

6

Place about 1 t of the jam on a plate and place in freezer. Leave cooling for 2 minutes. Check the setting up. In 3 minute cycles, continue to check the setting properties until the desired thickness is achieved.

7

When the desired set is achieved, immediately turn the heat off. Fill the jars to within ¼" of the top. Place top and ring on jar. When all jars are filled, place in a canning pan and hot pack for 15 minutes. Remove and let cool. Check all lids to make sure hey have all sealed.

8

Enjoy the fruits of your labors!