Pear-Raspberry Jam
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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Can I make this recipe with frozen, thawed raspberries?
You sure can!
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!
Can you use pomegranate juice instead of the raspberries?
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.
Can i make this a conserve by adding chopped pecans and flaked coconut?
We would suggest following our Pear Conserve recipe, HERE, since it is a tested recipe.
I really don’t like whole raspberries, so could I use 1 cup of raspberry juice and the pears without modification?
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.
Can I use Blueberries instead of Raspberries?
You sure can! You will just need to add an additional tablespoon of lemon/lime juice, to total 4 tablespoons or 1/4 cup.
You sure can!
Would this work using all Pears, omitting the raspberries? Looks like a great recipe either way!
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!
Can I use canning/hard pears and golden kiwi for the fruits? Thanks!
You sure can!