Pear Raspberry Jam

Total Time

Prep: 10 min. Process: 10 min.


6 half-pints

Updated: Oct. 01, 2022
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.


  • 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


  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.

Nutrition Facts

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