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.
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