PEAR-APPLE JAM Michigan State University Extension Preserving Food Safely - 01600892 08/03/99 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 This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.