Title: Pear-Apple Jam
Categories: Jam/jelly, Canning, Preserves
Yield: 7 half-pints
2 c Finely chopped pears
-(peeled & cored)
1 c Finely chopped apples
-(peeled & cored)
6 1/2 c Sugar
1/4 ts Ground cinnamon
1/3 c 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 leaving 1/4-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.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
