Pear-Apple Jam

1. 1

   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.

2. 2

   Remove from heat, quickly skim off foam, and fill hot, sterile jars leaving l/4-inch headspace. Adjust lids and process in a boiling water bath for 5 minutes.

3. 3

   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.

4. 4

   This recipe yields about 7 to 8 half-pints.

* Per serving · 4 servings · Values may vary.

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