Pear Jam

4 cups prepared fruit (buy about 3 lb. fully ripe pears)

1/4 cup fresh lemon juice

7-1/2 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

1 pouch CERTO Fruit Pectin

Peel and core pears. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.

Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Magic Un-sweet Raspberry Jam

RASPBERRY LIME CHIA JAM - via seriouseats.com

Ingredients

• 2 cups (8 ounces) frozen raspberries, divided
• 1 tablespoon mildly-flavored honey
• 1 1/2 tablespoons chia seeds
• juice of 1 lime

Procedures

1. 1
   In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.
2. 2
   Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.
3. 3
   Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.
4. 4
   Gently fold in remaining cup of raspberries. Store in the refrigerator.