Pear Raspberry Jam

2 1/2 lb Ripe pears
2 c Red raspberries; fresh or frozen loose-pack, thawed
1 pk (1.75 oz) fruit pectin (powdered)
2 tb Lemon juice
1/4 ts Ground mace; or nutmeg
5 c Sugar

Peel, core, and coarsely grind pears; measure 3 cups fruit. Crush red raspberries; measure 1 cup of berries. In a 2-quart kettle, combine ground pears, berries, pectin, lemon juice and spice. Bring to a full rolling boil. Stir in sugar. Boil hard, uncovered, for 1 minute; stir constantly with long-handled spoon. Remove from heat; quickly skim off foam with a metal spoon. Ladle jam at once into hot, clean half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process in boiling water bath for 15 minutes (start timing when the water boils.) Makes 6 to 7 half-pints.

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