Pear Raspberry Jam Recipe

5 4 2
Pear Raspberry Jam Recipe
Pear Raspberry Jam Recipe photo by Taste of Home
Publisher Photo

Pear Raspberry Jam Recipe

Read Reviews
5 4 2
Publisher Photo
I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well.
Recommended: 19 Freezer Jam Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Process: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Process: 10 min.

Ingredients

  • 2 cups coarsely chopped peeled ripe pears (about 2 medium)
  • 2 cups fresh or frozen raspberries
  • 6 cups sugar
  • 2 tablespoons bottled lemon juice
  • 2 teaspoons finely grated orange peel
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Pear Raspberry Jam in Country Woman Christmas 1996, p41

Nutritional Facts

2 tablespoons: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 27g carbohydrate (25g sugars, 1g fiber), 0 protein.

  • 2 cups coarsely chopped peeled ripe pears (about 2 medium)
  • 2 cups fresh or frozen raspberries
  • 6 cups sugar
  • 2 tablespoons bottled lemon juice
  • 2 teaspoons finely grated orange peel
  • 1 pouch (3 ounces) liquid fruit pectin
  1. In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
  2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Pear Raspberry Jam in Country Woman Christmas 1996, p41

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Reviews forPear Raspberry Jam

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ladyyorkie User ID: 3451877 225482
Reviewed Apr. 27, 2015

"Mine made more then 8 half pint jars. When I tasted the jam the orange zest over powered at first but then the raspberry pear came through. The next time I make this jam I will not use as much orange zest. Set up great."

MY REVIEW
MsGale User ID: 7372252 202246
Reviewed Aug. 14, 2013

"Love it...so easy to make."

MY REVIEW
carolann70 User ID: 3485887 18599
Reviewed Jul. 10, 2013

"Everyone liked this jam but would like to convert it to low sugar. Please let me know how to convert this recipe"

MY REVIEW
Aleta Freeman User ID: 2550832 75508
Reviewed Sep. 17, 2011

"This is absolutely wonderful. My family loves it. Planning to make if for Christmas give-aways this year. Super easy, came out perfect."

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