 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 48 |
|
I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well. Ingredients:
2 cups coarsely chopped peeled ripe pears (about 2 medium) |
2 cups fresh or frozen raspberries |
6 cups sugar |
2 tablespoons bottled lemon juice |
2 teaspoons finely grated orange peel |
1 pouch (3 ounces) liquid fruit pectin |
Directions:
1. 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.
2. 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. Yield: 6 half-pints.
|
|