Pear Raspberry Jam Recipes

PEAR RASPBERRY JAM

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.

PEAR JAM

Steps:

• Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

NO-COOK RASPBERRY PEAR JAM

Steps:

• Mix prepared fruits in a large bowl.
• Add sugar, mix well and let stand 10 minutes.
• Combine water and fruit pectin crystals in a small saucepan.
• Bring to a boil for 1 minute, stirring constantly.
• Stir pectin into fruit mixture.
• Continue to stir 3 minutes until most of sugar is dissolved.
• Pour into clean jars.
• Cover with tight lids.
• Let stand at room temperature until set.
• Store in freezer or for up to 3 weeks in fridge.

RASPBERRY JAM

Steps:

• Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
• Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
• Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.

RASPBERRY PEACH JAM

Steps:

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, 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 15 minutes in a boiling-water canner.

PEACH AND RASPBERRY JAM

Steps:

• Thaw berries according to package directions.
• Peel,pit and crush peaches.
• Measure thawed berries and add enough crushed peaches to make 4 cups fruit.
• Place in kettle, add lemon juice and sugar, mixing throughly.
• Bring to a full rolling boil over high heat and let boil hard for 1 minute, stirring constantly.
• Remove from heat, add pectin, stirring vigorously.
• Stir and skim alternately for about 5 minutes.
• Ladle quickly into hot sterilized jars.
• Seal 5 minutes in boiling water bath using 2 piece lids (If you are not using paraffin like I still do for myself--for gift giving I use the 2 piece lids).