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Pear Apple Jam

Print Recipe
Course Preserves
Cuisine American
Status To Try
Servings 7 half-pints

Ingredients
  

  • 2 cups pears finely chopped, peeled and cored (about 2 lb)
  • 1 cup apples finely chopped, peeled and cored (about 1 lb)
  • 6 1/2 cups sugar
  • 1/4 tsp cinnamon
  • 1/3 cup lemon juice
  • 6 oz liquid pectin

Instructions
 

  • 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 hot, sterile jars leaving 1/4-inch headspace. Adjust lids and process in a boiling water bath for 5 minutes.
  • To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill canner and jars with hot (not boiling) water to 1 inch above jar tops. Boil 10 minutes below 1,000 feet elevation, adding 1 minute for each additional 1,000 feet. Remove and drain hot sterilized jars one at a time as filled.
Keyword canning-jams-jellies, family recipe, jam
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