Pear-apple jam

Pear-apple jam
Average: 1 (1 vote)

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.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.