Pear-apple Jam Recipe
Yield: 7 Half-pintsRecipe by luhu.jp
Ingredients:
2 cup: Finely chopped pears, peeled & cored
1 cup: Finely chopped apples, peeled & cored
6 1/2 cup: Sugar,
1/4 tsp: Ground cinnamon,
1/3 cup: Bottled lemon juice,
6 ounce: Liquid pectin,
Directions:
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.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
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.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp