Title: Pear-Raspberry Jam
Categories: Jam Canning Fruit
Yield: 7 Half-pints

2 1/2	lb	Ripe pears
2	c	Red raspberries; fresh or frozen loose-pack, thawed
1	pk	(1.75 oz) fruit pectin (powdered)
2	tb	Lemon juice
1/4	ts	Ground mace; or nutmeg
5	c	Sugar

Peel, core, and coarsely grind pears; measure 3 cups fruit. Crush red raspberries; measure 1 cup of berries. In a 2-quart kettle, combine ground pears, berries, pectin, lemon juice and spice. Bring to a full rolling boil. Stir in sugar. Boil hard, uncovered, for 1 minute; stir constantly with long-handled spoon. Remove from heat; quickly skim off foam with a metal spoon. Ladle jam at once into hot, clean half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process in boiling water bath for 15 minutes (start timing when the water boils.) Makes 6 to 7 half-pints.

Better Homes and Gardens, 9/82

MM by Dave Sacerdote From: Dave Sacerdote Date: 09 Apr 97 National Cooking Echo Ä

previous

next