Wednesday, May 11, 2011

Pear and Raspberry Jam

When I came across a box of pears for $6.00 in Stanthorpe the other weekend, I knew I was going to make some jam and some chutney, and then I found some raspberries left over in the freezer at home and I came up with something a little different.


- 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.

I use a jar lifter to remove the hot jars from the boiling water and let them cool slowly on the kitchen counter.  Be sure to label your jars with details of the contents and the date you made it so you can rotate your stock in the pantry.


  1. Beats burning yourself and the jam will be better if it is removed from the boiling water bath as soon as the time is up.