Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Peel, core and chop the pears. Combine the pears, sugar, pumpkin pie spices and pectin in a large pot and bring to a boil. Reduce heat to medium-high and simmer at a low boil for 20 minutes or until the pears are soft. Once the pears have softened, you can either leave the pears as they are or smooth out the mixture with a potato masher. I prefer my jam a little on the chunky side so I don’t bother mashing them.

Ladle hot pear jam into 1/2 pint jars, leaving 1/4 inch head space.  Remove air bubbles.  Adjust 2 piece caps, and process in a boiling water canner for 10 minutes making sure water covers the tops of the jars by at least 2 inches.

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.

One recipe makes {8} 8 ounce jars or {4} pints.