Pear Jam with Pineapple by Pearl H.

This recipe sounded yummy and unique, all but the maraschino cherries.  I decided that raspberries are the same color as maraschino cherries so they would be a good substitute.  Just kidding!!  I looked cherry jam and raspberry jam up in the Ball Blue Book.  Those recipes don't use commercial pectin, they have you boil the fruit until you develop the natural pectin.  Some fruits, like raspberries, have a lot of natural pectin and only take a minute, and some fruits, like apricots, take 25 minutes.  Cherries take 2 minutes to develop the natural pectin, so I decided that raspberries would be a great substitute.  It doesn't hurt that there are a few raspberries left in my garden, just enough for this batch of jam.  The jam is super yummy!!  I love the pineapple flavor with the pears and raspberries.  You should definitely make it!!

Pear Jam with Pineapple by Pearl H.

2 1/2 c ground pears
1/2 c maraschino cherries and juice
1/2 c crushed pineapple
1/4 c lemon juice
1 pkg MCP pectin
5 1/2 c sugar

Mix everything, but the sugar, together in a large saucepan.  Bring to a boil, then add the sugar.  Bring back to a boil and boil for 4 minutes.  There are not instructions in this recipe for processing times, but the MCP pectin instructions say to process cooked jam for 10 minutes in a boiling water canner.  The Ball Blue Book recommends 15 minutes in a boiling water canner for most jams.  You can take your pick.  I think you just need to make sure the jar is sealed.