Making Jams and Jellies
with liquid pectin
- 2 cups peeled, cored, and finely chopped pears (about 2 lbs)
- 1 cup peeled, cored, and finely chopped apples
- 6½ cups sugar
- ¼ tsp ground cinnamon
- 1/3 cup bottled lemon juice
- 6 oz liquid pectin
Yield: About 7 to 8 half-pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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 ¼-inch headspace.
Adjust lids and process as recommended in Table 1.
|Table 1. Recommended
process time for Pear-Apple Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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