[1]Pears and raspberries play nicely in this hot-buttered-toast-ready jam. The sweet fruity flavor is reminiscent of Hawaiian Punch in the best possible sense.
[2]Don’t have a moment’s worry about using frozen raspberries. Whether fresh or frozen, all raspberries subjected to this jam-making treatment turn out exactly the same: delicious!
These blue jars (click to buy) [3] are part of Ball’s 100th anniversary, hearkening back to the glory days of home canning. La plus ca change…
And that lovely loaf in the bottom photo? Kugelhopf Deluxe [4]. Worth it.
[5]Raspberry Pear Jam
Recipe
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
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[10]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. Too much raspberry? Have them as a little snack on your way out to the hog pen with the other scraps.
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 five minutes.
Makes 9 cups.