Pear-Apple Jam
By: Anonymous
Published: Saturday, February 13, 2010 - 2:00am

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 This recipe yields about 7 to 8 half-pints. 5 Yield: 7 to 8 half-pints