Pear-apple jam

7 Half-pints

Ingredients

Quantity Ingredient
2 cups Finely chopped pears (peeled & cored)
1 cup Finely chopped apples (peeled & cored)
6½ cup Sugar
¼ teaspoon Ground cinnamon
⅓ cup Bottled lemon juice
6 ounces Liquid pectin
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Directions

Yield: About 7 to 8 half-pints

Procedure: Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars leaving ¼-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Pear-Apple Jam in a boiling water canner.

Style of Pack: Hot. Jar Size: Half-Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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