Michigan State University Extension
Preserving Food Safely - 01600892


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.      

                 IN A BOILING-WATER CANNER                  

                 Process Times at Altitudes of              

of         Jar       0-            1001-          6001-     
Pack       Size      1000 ft.      6000 ft.       8000 ft.  

Hot     Half-pints   5 min.        10 min.        15 min.   
        or pints                                            

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