Homemade Raspberry Pear Jam

Homemade Raspberry-Pear Jam


Raspberry Jam has always been a favorite around our house. Here is a new twist on Raspberry Jam. Raspberry AND Pear Jam! The raspberries and pears are usually ripening at the same time in our yard, so this is a great recipe to use both! It is delicious! It is soooo good on toast for breakfast or on our Sunday dinner’s rolls. (It gets used up pretty quick so I’m hiding a jar or two to use for our Thanksgiving dinner!)

2 1/2 cup mashed pears (about 6 pears, peeled and cored)
4 cups mashed raspberries (measured after mashing)
3 tablespoons lemon juice
1 1-3/4-ounce package powdered fruit pectin
6 cups sugar

Place pears in a large mixing bowl. Use a potato masher to break the pears into small pieces. Measure 2 ½ cups of mashed pears (it should take about 6 pears.) Place the 4 cups of mashed raspberries into the bowl and mash all of the fruit into small pieces.

Measure the sugar into a separate bowl and set it aside. Pour the mashed fruit, lemon juice, and powdered fruit pectin into a 6 – 8 quart pot. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute. Pour in the sugar all at once. Stir and bring to a full rolling boil again (so that the mixture cannot be stirred down.) Boil for 1 more minute while stirring constantly. Remove from heat. Use a metal spoon to skim off the foam.

Set the new canning jar lids into a bowl or pan of very hot water. Allow to sit 2 – 3 minutes. (It does not need to be boiling water – it should just start to soften the seal ring on the lids.)

Fill hot, sterilized jars using a wide mouth funnel. Leave ½” of head space at the top. Wipe the jar rim with a clean, damp paper towel to remove any jam that may have spilled onto the rim. Position a warm lid onto each jar and screw the bands onto the jars and tighten slightly (but not too tight!) Place the jars in boiling water in a water-bath canner. The jars should not touch each another. Cover and begin the processing time when the water returns to boiling. Process the jam for 10 minutes or according to your directions for your altitude. (For food safety, refer to the instructions that came with your water bath canner.) Remove jars and allow to cool.

Makes 8 – ½ pint jars or 4 pint jars. Label and use within a few months.

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6 thoughts on “Homemade Raspberry-Pear Jam

  1. Sue

    I love this idea.. My grandma had a type of pear that was called a pineapple pear.. it was the sweetest pear in the south.. and it was a big pear too.. this recipe bring me back in time to (well we didn’t have raspberries,, ) but we had strawberries and figs.. oh boy.. just love..

    Reply
  2. Lynne

    This is the best jam I’ve made in years. My friend that I shared the results with said it was the best he’d ever tasted. Now is the time to pick our pears so I better get a move on!!!
    Thanks for sharing this awesome recipe !

    Reply
  3. HELEN McDIFFITT

    I want to try this as soon as my pears get ready i have wild haspberries in the freezer my son picked this summer bet that will be great thanks for the recipe HELEN

    Reply
    1. grandmabee Post author

      If I don’t have time to make the jam when the berries are ready, I freeze them too! The jam turns out perfectly (in fact, I just made some this morning with my frozen berries!)

      Reply
  4. Kristin

    I loved the ease of this recipe. I have a tree loaded with Bosc pears. The jam turned out delicious! I had to use the food processor to chop up the pears a bit since they are firmer than Bartlett pears but it worked. I used berries I had picked earlier in the season from the garden. I will be making this again.

    Reply

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