Tutti-Fruitti Jam with Powdered Pectin


Quantity: About 6 or 7 half-pints

Jar size: Half-pints


3 cups chopped or ground pears (about 2 pounds pears)
1 large orange
¾ cup drained crushed pineapple
¼ cups chopped maraschino cherries (3-ounce bottle)
¼ cup lemon juice
1 package powdered pectin
5 cups sugar


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. To prepare fruit, sort and wash ripe pears; pare and core. Chop or grind pears. Peel orange, remove seeds and chop or grind pulp.

3. To make jam, measure chopped pears into a kettle.

4. Add orange, pineapple, cherries, and lemon juice. Stir in pectin.

5. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

6. Add sugar, continue stirring, and heat again to full bubbling boil.

7. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

8. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner


Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: The National Center for Home Food Preservation