Raspberry-Pear Jam


If you have never canned anything before, making homemade jam is a great place to start. Raspberry-Pear Jam happens to be one of our favorites around here. The berries and pears are usually ripening at about the same time.  Why not give it a try! Come Thanksgiving, you’ll be glad to have a jar of this delicious, sweet jam to spread on your homemade rolls!

Here’s what you’ll need:

2 1/2 cups mashed pears (about 6 medium ripe pears)
4 cups fresh raspberries, mashed (measure after mashing)
3 tablespoons bottled lemon juice
1 1-3/4-ounce package powdered fruit pectin
6 cups granulated sugar

Put mashed pears in a large mixing bowl (you can mash them using a fork or potato masher.) When mashed, measure 2 1/2 cups.

Place the raspberries in another bowl and mash into small pieces. When mashed, measure 4 cups.

Measure the sugar into a separate bowl and set it aside.

Combine the mashed pears and mashed raspberries, lemon juice, and the powdered fruit pectin in a large pot. Bring the mixture to a full rolling boil. (Once the boiling mixture cannot be stirred down, set the timer for 1 minute, and stir constantly using a long-handled spoon.)

Then add the measured sugar all at once and continue to stir over high heat. Bring the mixture to a boil again. Once the boiling mixture cannot be stirred down, set the timer for 1 minute. Stir constantly.

Remove the from heat. Use a metal spoon to skim off the foam, if desired.



Ladle the jam into sterilized pint jars using a funnel. Leave ½” of head-space at the top of the jar. Wipe the jar rim with a clean, damp paper towel. Position a warm lid and screw band on the jar and tighten slightly. As you fill each jar, place it in the boiling water in a water-bath canner (or steam canner) and process 10-15 minutes, according to directions. Make sure the jars are not touching one another. Begin the processing time when the water returns to boiling. Process the jam for 10 – 15 minutes (or longer, depending on your altitude – see instructions that came with your canner.)

Remove jars from canner and allow to cool. Makes 4 pints. (You’ll notice the lid will make a popping sound when they are sealed.)



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