Print Options

 
 
 Print
Pear Raspberry Jam Recipe

Pear Raspberry Jam Recipe

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.
TOTAL TIME: Prep: 10 min. Process: 10 min. YIELD:48 servings

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

  • 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.

Nutritional Facts

1 serving (2 tablespoons) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, 1 g fiber, trace protein.