Pear-Raspberry Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups
Ingredients
- 2½ pounds ripe pears 3 cups mashed
- 2 cups whole raspberries 1 cup mashed
- 3 Tablespoons lemon or lime juice bottled
- 3 teaspoons calcium water see step #1
- 1 to 2 cups sugar or ½ to 1 cup honey
- 2½ teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash, peel, core, and mash pears. Measure 3 cups mashed pear into saucepan.
- Wash and mash raspberries. Measure 1 cup mashed raspberries into saucepan.
- Add calcium water and lemon juice, and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Daryl Weaver
Can I make this recipe with frozen, thawed raspberries?
Audrey L.
You sure can!
Adrienne Borders
Just a question. How do you mash pears? They are usually pretty firm. It seems to me they would be overripe if they were really soft. Also, does it matter what type of pears you use? Thanks!
Stella
Can you use pomegranate juice instead of the raspberries?
Shelby Collings
You could give it a try, we cannot say for sure, but it may work. You may wish to increase the pectin by 1/2-1 tsp since it is juice and not mashed fruit.
Brenda
Can i make this a conserve by adding chopped pecans and flaked coconut?
Shelby Collings
We would suggest following our Pear Conserve recipe, HERE, since it is a tested recipe.
Nadine
I really don’t like whole raspberries, so could I use 1 cup of raspberry juice and the pears without modification?
Shelby Collings
You can certainly use 1 cup of raspberry juice in place of the 1 cup of mashed raspberries. We would recommend increasing the pectin by 1/2 teaspoon.
Jonni H
Can I use Blueberries instead of Raspberries?
Shelby Collings
You sure can! You will just need to add an additional tablespoon of lemon/lime juice, to total 4 tablespoons or 1/4 cup.
Shelby Collings
You sure can!
Elaine
Would this work using all Pears, omitting the raspberries? Looks like a great recipe either way!
Shelby Collings
Hello Elaine,
Yes, you can. You will also need to increase the lemon juice to 1/4 cup for 4 cups of mashed pears. Happy jamming!
Nancy
Can I use canning/hard pears and golden kiwi for the fruits? Thanks!
Shelby Collings
You sure can!