PEAR APPLE JAM for a Delicious Combo Spread
Gathering the fruit for the pear apple jam was easy. Our local market had some delicious looking pears and I had been wanting to make a pear jam. I purchased five pounds of the fruit, but I am not sure how much was left when I went to make the jam! Fortunately I did have enough for two cups of finely chopped pears called for in the recipe.
I searched for a pear jam recipe and came across this one for PEAR APPLE JAM. It is from Recipe4Living.com. Great! I still had apples too!
2 cups peeled cored and finely chopped pears
1 cup peeled cored and finely chopped apples
6 cups of sugar
1 teaspoon ground cinnamon
1/3 cup bottled lemon juice
6 ounces liquid pectin (2 pouches)
Crush the apples and pears in a large heavy bottom saucepan. and stir in the cinnamon. Thoroughly mix sugar and lemon juice with the fruits and bring to a boil over high heat, stirring constantly.
Immediately stir in pectin. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat, quickly skim off foam and fill hot sterile jars leaving 1 inch of headspace.
Wipe jar rims, and cap the jars.
Process for 5 minutes for 4 ounce jar, 10 minutes for 8 ounce jars in a hot water bath canner. **
Yield: 7 – 8 half pint (8 ounce) jars
Note- I was able to fill 8 half pints and 1 four ounce jar. I usually have an extra jar or two ready to go, just in case.
** I amended the directions to include the canning times I use.
More on Safe Canning
When learning to can food for storage, fruits, jams and jellies are a good place to start. Canning the acidic fruits requires a couple hours of prep time and a short processing time in the hot water bath canner. The high sugar content in many jam and jelly recipes can be slightly adjusted to taste once you get a feel for making jam and jelly.
Vegetables require the use of a pressure canner in most cases. The lower acid content in most vegetables means that a higher temperature and longer processing time is necessary to kill any potentially dangerous bacteria. Use the canning methods outlined on the USDA website or the Ball Canning Guide for best results.