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Pear Raspberry Jam

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.
  • Makes
    6 half-pints


  • 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 zest
  • 1 pouch (3 ounces) liquid fruit pectin


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

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  • ladyyorkie
    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.

  • MsGale
    Aug 14, 2013

    Love easy to make.

  • carolann70
    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

  • Aleta Freeman
    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.