This is by far, one of my favorite jams. The fresh lemon thyme (optional) really intrigued me. I was so afraid it might overpower the subtle flavor of the pears, but went cautiously forward with it. I was delighted to find it gave the jam just the essence of lemon - perfect!
16 cups (about 6 pounds) of fresh, ripe, pears (peeled, cored and diced)
1 (20 ounce) can of crushed pineapple with syrup
10 cups sugar
1-2 T fresh lemon thyme leaves
1 T fresh lemon juice
Check out jam basics before beginning (click here).
Combine all ingredients in a large dutch oven. Stir and cook over medium heat until clear, thick and golden (approximately 30 minutes).
Pour into sterilized half-pint jars (12 - 16). Process 15 minutes boiling water bath.