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