Holiday Pear and Raspberry Jam

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
- Start sterilizing your jars in a stock pot full of water and bring to a boild while you are working the jam.
- Use a food processor (or mash by hand) your raspberries and place them in a large sauce pan. Do the same with the pears.
- Add the orange liqueur to the pan and pectin and mix
- Stir constantly while bringing mixture to a boil
- 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
- Turn off the heat and skim off the foam.
- 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.
- Remove the jars from the pan, and let them cool to room temperature.