| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jam/jelly, Canning, Preserves | 7 | Half-pints | ||
INGREDIENTS
| 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 |
| 1,001 – 6,000 ft: 10 min. | ||
| Above 6,000 ft: 15 min. |
INSTRUCTIONS
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. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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