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Jam with Added Pectin: Pear-Apple Jam1
United States Department of Agriculture, Extension Service2
Pear-Apple JamYield: About 7 to 8 half-pints
2 cups peeled, cored, and finely chopped pears
(about 2 lbs)
1 cup peeled, cored, and finely chopped apples
6-1/2 cups sugar
1/4 tsp ground cinnamon
1/3 cup bottled lemon juice
6 oz liquid pectinProcedure: 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 sterile jars leaving 1/4-inch headspace.
Adjust lids and process as recommended in Table 1 .
Tables
Table 1.
Table 1. Recommended process time for Pear-Apple Jam in a boiling water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Half-pints 5 min 10 15 *After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Footnotes
1. This document is Fact Sheet FCS 8326, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: August 2005. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8153, Guide 7: Preparing and Canning Jams and Jellies. Please visit the EDIS Web site at http://edis.ifas.ufl.edu2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.
Copyright Information
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