Pear-Apple Jam

  • 2 cups peeled, cored and finely chopped pears (about 2 lbs)
  • 1 cup peeled, cored, and finely chopped apples
  • 6-1/2 cups sugar
  • 1/4 tsp ground cinnamon
  • 1/3 cup bottled lemon juice
  • 6 oz liquid pectin
  • 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 (see page 1-14) leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Pear-Apple Jam in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot Half-pints or Pints 5 min 10 min 15 min

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