| United States Department of Agriculture, Extension Service2
- Pear-apple Jam
- 2 cups peeled, cored, and finely chopped pears
- 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 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 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
|
Footnotes
1.
This document is Fact Sheet FCS 8326, 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: June 1998. First published: February 1993. Revised: October 1994. Reviewed: June 1998. 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.edu
2.
Reviewed for use in Florida by Mark L. Tamplin, associate professor, Food Safety, 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 is an equal opportunity/affirmative
action employer authorized to provide research, educational information and other
services only to individuals and institutions that function without regard to race
color, sex, age, handicap, or national origin. For information on obtaining other
extension publications, contact your county Cooperative Extension Service office.
Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences /
University of Florida / Christine Taylor Waddill, Dean
Copyright Information
This document is copyrighted by the University of Florida, Institute of Food and Agricultural
Sciences (UF/IFAS) for the people of the State of Florida. UF/IFAS retains all rights under all conventions,
but permits free reproduction by all agents and offices of the Cooperative Extension Service and the
people of the State of Florida. Permission is granted to others to use these materials in part or in full
for educational purposes, provided that full credit is given to the UF/IFAS, citing
the publication, its source, and date of publication.
|
