Pear and Raspberry Jam
This is a Traditional Jam
These directions use High Methylester Pectin which is a traditional type of pectin that typically requires an equal amount of sugar to fruit to set. This is why the traditional jam recipe is one kilogram of fruit to one kilogram of sugar.
Classic Pectin is a High Methylester Pectin that comes in a convenient pack size for the home preserver. Larger pack sizes are available.
- 650 grams of pears, peeled, cored and chopped
- 350 grams raspberries
- 1 kg sugar
- Juice of one large lemon (1/4 cup)
- 3 teaspoons High Methylester Pectin
- Peel the pears, remove their stems, cut them in two, core them, and cut them into small pieces.
- In a saucepan combine the pears, raspberries, sugar, and lemon juice.
- Bring to a simmer. Skim, if necessary.
- Add pectin and continue cooking on high heat for about ten minutes, stirring gently. Skim of any foam carefully, if necessary.
- 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.
- Put jam into hot jars immediately and seal with new lids. Process in a boiling water bath for 10 minutes.
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