A sweet and tangy treat…
PEAR RASPBERRY JAM
- 2 cups coarsely chopped peeled ripe pears
- 2 cups fresh or frozen raspberries
- 6 cups sugar
- 2 tablespoons bottled lemon juice
- 1 pouch (3 ounces) liquid fruit pectin
In a Dutch oven, combine the first 4 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 1/2-in. headspace. Wipe rims and adjust lids. Process for 10 minutes** in a boiling water canner. Makes 6 half-pints.
**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.
If you’re new to canning, here are a couple sites to get you started: National Center for Home Food Preparation Fresh Preserving