Michigan State University Extension
Preserving Food Safely - 01600892
10/13/97

### PEAR-APPLE JAM

    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

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