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.
Pear Raspberry Jam
Pear Raspberry Jam
Prep Time
10 min
Cook Time
10 min
Yield
6 half-pints
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 zest
- 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.
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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