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
I really want to learn how to can things! It's on my to-do list
ReplyDeleteI'm so glad to find this recipe for pear and berrie jam. I just returned home from a visit to my cousin's and she sent me home with a large box of ripe pears from her tree. Now I know what to do with them. Thanks.
ReplyDeleteI've had this recipe bookmarked forever and now finally have the chance to make it. Can you tell me how many jars it gave you? I'd like to try and make it for Christmas gifts.
ReplyDeleteThanks!
Maritez- It makes 6 half pint jars. These are the small "jelly" jars. There is usually a little extra that's not enough for another full jar. We keep that in the fridge and use it first.
ReplyDeleteHappy canning!