Pear and Raspberry Jam


  • 650 grams of pears, peeled, cored and chopped
  • 350 grams raspberries
  • 1 kg sugar
  • Juice of one large lemon (1/4 cup)
  • 3 teaspoons commercial strength pectin


  1. Peel the pears, remove their stems, cut them in two, core them, and cut them into small pieces.
  2. In a saucepan combine the pears, raspberries, sugar , and lemon juice.
  3. Bring to a simmer. Skim, if necessary.
  4. Add pectin and continue cooking on high heat for about ten minutes, stirring gently. Skim of any foam carefully, if necessary.
  5. Check the set. I do this by putting a plate in the fridge. I place a little of the mixture on the cold plate and return it to the fridge. When it has cooled to room temperature, I check to see if it has gelled.
  6. Put jam into hot jars immediately and seal with new lids. Process in a boiling water bath for 10 minutes.

More Information

See these instructions plus photographs of the steps on Valerie's Blog.

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