Holiday Pear and Raspberry Jam

Jam

Servings: About 48 ounces

• 6 Bartlett pears ripe, peeled, cored, and cut up
• 16 oz of cups fresh raspberries
• 3 tablespoons of orange liqueur
• 1 3/4 ounce package powdered fruit pectin
• 6 cups of sugar cups sugar

Directions

1. Start sterilizing your jars in a stock pot full of water and bring to a boild while you are working the jam.
2. Use a food processor (or mash by hand) your raspberries and place them in a large sauce pan. Do the same with the pears.
3. Add the orange liqueur to the pan and pectin and mix
4. Stir constantly while bringing mixture to a boil
5. Add the sugar and bring mixture to a hard boil (where stirring doesn’t cause the boil to stop) and boil the mixture hard for 1 minute
6. Turn off the heat and skim off the foam.
7. When filling your cans work one at a time, leave 1/4 inch space between the top of the jam and the top of the jars, wipe the top of the jars with a clean damp towel to ensure a seal. Cover the jars with the lids and the rings, and return them to the boiling water, making sure the water covers the jars entirely. Process for 5 minutes.
8. Remove the jars from the pan, and let them cool to room temperature.