Orange Pear Jam

This is one of the prettiest jams I've ever made! It gets its bright color and sunshiny flavor by using orange jello instead of pectin. The jam was easy to make and has a soft texture common in fridge/freezer jam recipes. I got the recipe from the Taste of Home Cookbook.


Orange Pear Jam
7 cups sugar
5 cups chopped peeled fresh pears
1 cup crushed pineapple, drained
2 tbsp. lemon juice
2 packages (3 oz. each) orange gelatin

In a Dutch oven or large kettle, combine sugar, pears, pineapple, and lemon juice. Bring to a full rolling boil over high heat, stirring constantly.

Reduce heat; simmer for 15 minutes, stirring frequently. Remove from heat; stir in gelatin until dissolved.

Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks, or store in freezer until ready to use. Yields about 7 cups.


So bright and colorful! It would be fun to experiment with other flavors of jello as well.