- 7 cups sugar
- 5 cups chopped peeled fresh pears
- 1 cup crushed pineapple, drained
- 2 tablespoons lemon juice
- 2 packages (3 ounces each) orange gelatin
- In a Dutch oven, combine sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved.
- Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate up to 3 weeks. Yield: about 7 cups.
Originally published as Orange Pear Jam in Country Woman July/August 2003, p40
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