Return to Content

Tutti-Frutti Jam

Tutti-Frutti Jam
5 votes, 4.00 avg. rating (79% score)
by
Submit a Recipe Image

Yield: Makes about 7 half-pints.

1983 Second Prize

Ingredients:

  • 3 cups chopped pears
  • 1 large orange
  • 3/4 cup crushed pineapple, drained
  • 1/4 cup chopped maraschino cherries
  • 1/4 cup freshly squeezed lemon juice
  • 1 three-ounce package powdered pectin
  • 5 cups sugar

Instructions:

Wash, pare, core, and chop enough pears to make 3 cups of chopped fruit. Peel the orange, remove seeds, and chop the pulp. Place chopped pears in a large saucepan. Add orange pulp, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and bring to a full rolling boil, stirring constantly. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for one minute. Remove from heat and skim. Spoon into hot sterilized jars and seal.
Updated Thursday, July 15th, 2004

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

3 Responses to Tutti-Frutti Jam

  1. Anonymous August 1, 2004 at 11:08 pm #

    I think it is just faboulus…. I loved every mouthful I had of it.

  2. Genevieve Kennedy August 11, 2004 at 8:48 pm #

    It’s a real treat and ican be made at any time of year. It will be a jam that I’ll make often.

  3. Anonymous September 27, 2007 at 12:33 pm #

    This is so good. Thanks.

Leave a Reply

Comments maybe edited for length and clarity.