Some recipes for freezer jelly use cornstarch as a thickener. Cornstarch, however, lends the jelly a completely different texture, so this recipe relies on pectin.

INGREDIENTS | MAKES 10 CUPS

• 3 ripe pears, not mushy
• 3 small ripe peaches
• 1 teaspoon orange juice
• 1 teaspoon orange peel
• 1 teaspoon lemon peel
• 1 tablespoon freshly grated gingerroot
• 2 cups sugar
• 2 cups water
• 1 pouch dry pectin

1. Peel the pears and peaches and dice them.

2. Combine pears, peaches, juice, orange and lemon peels, and ginger in a saucepan. Cook over medium-low heat until the fruit is fully tender.

3. Add sugar and water and bring to a boil for 15 minutes. Add pectin and boil for 1 minute more.

4. Remove from heat and cool slightly before transferring to freezer containers. Leave ½" headspace. Use within 3 months.