Pear-Apple Jam

         Yield: 7 Half-pints
Categories: Jams & Jellies, Canning, Preserves

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