Michigan
State University Extension
Preserving
Food Safely - 01600892
10/13/97
2 cups peeled, cored and finely chopped pears (about 2 lb.)
l cup peeled, cored and finely chopped apples
6-l/2 cups sugar
l/4 tsp. ground cinnamon
l/3 cup bottled lemon juice
6 oz. liquid pectin
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 l minute, stirring constantly.
Remove from heat, quickly skim off foam, and fill hot,
sterile jars (see directions below for sterilizing jars)
leaving l/4-inch headspace. Adjust lids and process.
Sterilization of Empty Jars
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.
RECOMMENDED PROCESS TIMES FOR PEAR-APPLE JAM
IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min.
or pints
