Canning Recipes

Pear-Apple Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 cups finely-chopped peeled cored pears -- (abt 2 lbs)
1 cup finely-chopped peeled cored apples
6 1/2 cups sugar
1/4 teaspoon ground cinnamon
1/3 cup bottled lemon juice
6 ounces liquid pectin

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 l minute, stirring constantly.

Remove from heat, quickly skim off foam, and fill hot, sterile jars
leaving l/4-inch headspace. Adjust lids and process in a boiling water
bath for 5 minutes.

To sterilize empty jars, place them right side up on the rack in a
boiling-water canner. Fill the canner and jars with hot (not boiling)
water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes
of less than 1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain hot sterilized
jars one at a time as filled.

This recipe yields about 7 to 8 half-pints.

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