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Making Jams and Jellies

Pear-Apple Jam
with liquid pectin

Pear-apple Jam

  • 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

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 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
or
Pints 		5 min 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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