Ingredients
2 cups coarsely chopped peeled ripe pears (about 2 medium)2 cups fresh or frozen raspberries6 cups sugar2 tablespoons bottled lemon juice2 teaspoons finely grated orange zest1 pouch (3 ounces) liquid fruit pectin
Preparation
In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
