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Raspberry Pear Jam

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"Red raspberries and pears make a dynamic pair that taste wonderful served fresh or cooked, hot or cold. This jam is delicious spread on a warm English muffin or cream scone."

List of Ingredients

â—¦ 1 pound Bartlett pears
â—¦ 1 ½ pounds red raspberries
â—¦ â…“ cup water
â—¦ 2 tablespoons lemon juice
â—¦ 2 cups sugar


Recipe

Peel, quarter, core, and dice the pears. Combine them with raspberries and water in a heavy, nonreactive 5-quart saucepan. Cover and bring to a boil. Uncover and simmer for 10 minutes.

Add lemon juice and sugar ½ cup at a time, allowing the liquid to regain the boil before adding more. Partly cover the pot to prevent spattering when necessary. Also stir frequently to prevent sticking. Total cooking time will be about 15 minutes or until a finished temperature reading of 212° F is attained. Jam will reduce to 1 quart.

Off heat, pour the jam into hot, sterilized jars to within ¼ inch of the lips. Wipe rims clean, attach new lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 4 cups