Pear-apple jam

Pear-apple jam
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Pear-apple jam ingredients

  • 2 c Finely chopped pears
  • -(peeled & cored)
  • 1 c Finely chopped apples
  • -(peeled & cored)
  • 6 1⁄2 c Sugar
  • 1⁄4 t Ground cinnamon
  • 1⁄3 c Bottled lemon juice
  • 6 oz Liquid pectin

Cooking Pear-apple jam

1. Yield: about 7 to 8 half-pints procedure: crush apples and pears in a large saucepan and stir in cinnamon.
2. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly.
3. Immediately stir in pectin.
4. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat, quickly skim off foam, and fill sterile jars leaving ¼-inch headspace.
6. adjust lids and process as recommended in table 1. table Recommended process time for pear-apple jam in a boiling water canner.
7. style of pack: hot. Jar size: half-pints.
8. Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min.

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