RASPBERRY PEAR JAM RECIPES

Steps:

• 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.

Steps:

• 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.