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Pear-Apple Jam

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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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