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This recipe uses frozen raspberries so if your raspberry season is done, you can still make it!!

Pear Raspberry Jam

6 medium pears, peeled, cored and chopped

1 package frozen raspberries in light syrup

6 cups sugar

2 tsp grated lemon rind

2 tbsp lemon juice

1 pouch liquid fruit pectin

Place pears, raspberries, sugar, lemon rind and lemon juice in a large stainless steel or enamel saucepan and bring to a full boil over high heat. Boil HARD for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle into hot sterilized jars, seal and BWB process for 5 minutes from the reboil.

Makes about 6 cups!!

Elaine