6 medium pears, about 2 pounds, peeled and cored
1 (10 ounce) package of frozen raspberries, thawed
6 cups sugar
2 tablespoons lemon juice
2 teaspoons orange zest
1/2 of a 6-ounce package of liquid fruit pectin (1 pouch)
In a food processor, coarsely chop or grind pears. (I mix until they are smooth.) Add enough pears to the raspberries to make 4 cups total fruit.
In an 8 or 10 quart sauce pan, combine fruit mixture, sugar, lemon juice and zest. Bring to a full rolling boil (one that can't be stirred down). Boil hard, uncovered, for 1 minute; stir constantly.
Remove from heat. Stir in liquid pectin. Quickly skim off foam with a metal spoon. There usually isn't too much foam when I make it. Ladle jam at once into hot, sterilized half-pint jars leaving 1/4-inch head space. Wipe jar rims; adjust lids. Process in a boiling water bath for 15 minutes.
Makes 6 to 7 half-pints.
RECIPE NOTES: Liquid pectin comes in a 6-oz box containing 2 3-oz pouches of pectin. You'll have enough pectin to make 2 batches of jam. Yay!!
Mom thinks you could probably also do this as a freezer jam. Pour the boiled jam into freezer containers, cover and let sit on the counter until the jam has cooled. Store jam in the freezer.
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