Pear Raspberry Jam
TOTAL TIME: Prep: 10 min. Process: 10 min.
YIELD: 6 half-pints.
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.
Ingredients
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2 cups coarsely chopped peeled ripe pears (about 2 medium)
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2 cups fresh or frozen raspberries
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6 cups sugar
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2 tablespoons bottled lemon juice
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2 teaspoons finely grated orange zest
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1 pouch (3 ounces) liquid fruit pectin
Directions
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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.
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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.
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