6 med. pears (about 2 lbs.), peeled and cored
1 (10 oz.) pkg. frozen red raspberries (in quick thaw pouch), thawed
6 c. sugar
2 tbsp. lemon juice
2 tsp. finely shredded orange peel
3 oz. liquid fruit pectin (1 foil pouch)

Coarsely chop or grind pears. Add enough pears to raspberries to make 4 cups fruit. In a kettle or Dutch oven, combine fruit, sugar, lemon juice, and orange peel. Bring to rolling boil, stirring constantly. Boil, uncovered, for 1 minute. Stir constantly. Remove from heat. Stir in pectin. Skim off foam with metal spoon. Ladle jam into hot, half-pint jars. Leave 1/2 inch head space. Wipe jar rims and adjust lids. Process in a boiling water bath for 15 minutes. Makes 6 to 7 half pints.