Raspberry Pear Jam
- Place pears in a large mixing bowl. Use a potato masher or fork to break the pears into small pieces. Measure the pears. You should have 2-1/2 cups of mashed pears. Place the raspberries in another bowl and mash into small pieces.
- Measure the sugar and set it aside until you need it. Combine the mashed pears and raspberries, the lemon juice, and the powdered fruit pectin in a 6- to 8-quart Dutch oven or kettle. Bring to boiling over high heat, stirring constantly. Stir in the sugar. Bring to a full rolling boil. A full rolling boil is one that cannot be stirred down. Boil the mixture hard for 1 minute, stirring constantly, using a long-handled wooden spoon. Remove the Dutch oven from the heat. Use a metal spoon to skim off the foam.
- To fill the jars, place a wide-mouth plastic funnel in a sterilized, hot half-pint canning jar. Ladle the jam into the hot jar, leaving 1/4-inch of space at the top of the jar. Remove the funnel and wipe the jar rim with a clean, damp paper towel. Food on the rim prevents a perfect seal. Position a prepared lid and screw band on the jar and tighten according to the manufacturer's directions. As you fill each jar, place it in boiling water in a water-bath canner. The jars should not touch one another. Cover the canner. Begin the processing time when the water returns to boiling. Process the jam for 5 minutes. Remove jars from canner and cool on a wire rack.
From the Test Kitchen
When the jars have cooled, press the center of each lid to check the seal. If the dip in the lid holds, the jar is sealed. If the lid bounces up and down, the jar isn't sealed. If you have a jar that has not sealed, you can store the jam in the refrigerator for up to 3 weeks. Label the sealed jars with the content and date. Store in a cool, dry place for 1 year.
Nutrition Facts (Raspberry Pear Jam)
- Per serving:
- 49 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 1 mg sodium,
- 13 g carb.,
- 1 g fiber,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet