Last summer, when we ordered peaches for my son’s football fundraiser, the farm also offered pears. When I purchased them, I didn’t realize exactly how many I had ordered and needed a way to use up a bunch of pears quickly. This pear jam was the result and having made it again this year, it has definitely earned a spot on the website.

• 6-8 medium pears, ripened, peeled, diced
• 2 tablespoons lemon juice
• 2 cups sugar
• 1/3 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt

Put all your ingredients in a stock pot or dutch oven. Bring to a boil and then simmer for 30 minutes. At about 20 minutes, use a potato masher or fork to break up the chunks of pear to your desired consistency. If you want a completely smooth jam, use an immersion blender to blend smooth.

After 30 minutes, transfer the hot jam to your canning jars and can according to your altitude. I live outside Denver, so in my steam canner it takes 20 minutes after reaching the appropriate temperature. Let cool completely and store. If you don’t want to can it, the jam will keep for about 3 weeks in the fridge, but mine never lasts that long.