Saturday, July 30, 2016

We Be Jammin'... Raspberry Pear Jam

Raspberry Pear Jam

4 large Bosc pears 

1 10 oz. box frozen raspberries 

1/4 c. fresh lemon juice 

7-1/2 c. sugar 

1 pouch Certo liquid pectin 

1/2 t. butter

Wash and peel the pears. Cut out the cores. Chop the pears into small pieces, 1/2″ or so. Measure out 4 cups of finely chopped pears and toss with lemon juice. Save the unused fruit, along with the peels and cores, to feed to the hogs.

Thaw the raspberries. A 10 oz. bag should measure out to one cup. Make sure. Make up any difference with more pears.

Put the pears, lemon juice and raspberries in a large heavy pot. Add 1/2 t. butter which reduces foam. Stir in the sugar.

Bring the sugar and fruit to a boil over medium high-heat, stirring all the while. When a rolling boil is acheived – a boil that doesn’t stop when stirred — add the pouch of Certo pectin. Stir well, boil hard for a full minute.

Turn heat down to low and continue to cook, stirring continuously, for five minutes more. It will be barely simmering after five minutes.

Pour into sterilized jars, seal with sterilized lids, and process in a boiling water bath for 10 minutes.

Makes 9 half pints

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