Prepare a canning pot and 8 half pint jars.

In a low, wide non-reactive pot, combine chopped pears, sugar, pectin, and pumpkin pie spice over high heat. Bring the fruit to a boil and then reduce the heat to medium-high

Cook at a low boil for 20 to 25 minutes, until the fruit can easily be smashed with the back of a spoon. If you want a smoother jam, use a potato masher or immersion blender to break the fruit down once the cooking process it finished.

Funnel finished jam into the prepared jars, leaving 1/2 inch headspace. Wipe the rims to remove any residual jam, apply the lids and rings, and process jars in a boiling water bath canner for 10 minutes (start the timer when the pot has returned to a boil).

When the time has elapsed, remove jars from pot and place the jars on a towel-lined countertop. Let them cool undisturbed for at least two hours. During this time, the lids should seal.

Once jars have cooled enough handle, check to ensure the jars have sealed by pushing down on the center of the lid. If it feels solid and doesn’t move, it is sealed. Any unsealed jars should be refrigerated and used promptly.

Sealed jars will keep for up to a year if stored in a cool, dark place.