Tuesday, September 23, 2008

Pear-Raspberry Jam

I made my favorite jam yesterday -- Pear-Raspberry. I also ended up making Pear-Raspberry-Strawberry since I ran out of raspberries. Basically, I use frozen raspberries and thaw them then follow the instructions in the Pectin box and use about 3/5 a recipe of cooked raspberry jam and 2/5 a recipe of pear jam. If you need more details here they are, for the example I will use 3/5 & 2/5.

Thaw frozen raspberries. If you are on the ball you would have frozen them in season. If not (like me this year) just buy frozen raspberries and thaw. Mash with a potato masher, food processor, or blender if you so desire so you have 3/5 the raspberries your pectin box calls for in a cooked raspberry recipe. Then peal and core pears and mash them so they are equal to 2/5 the pears called for in a cooked pear recipe.

When they are combined they will look like this

Then cook the jam according to the instructions on the fruit. This is what it looks like at a "rolling boil"
I thought this looked pretty cool!

Pour it in your bottles and process according to the instructions in the box.

Doesn't the jam look pretty. FYI: If you use the "inversion" method. Be sure to turn the jam over after 5 minutes or it sets up and leave the air gap on the bottom as you can see. OOPS!

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