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.
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!