2 c  Finely chopped pears
-(peeled & cored)
1 c  Finely chopped apples
-(peeled & cored)
6 1/2 c  Sugar
1/4 ts Ground cinnamon
1/3 c  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.

Table 1. Recommended process time for Pear-Apple Jam in a boiling water
canner.

Style of Pack: Hot. Jar Size: Half-Pints. Process Time at Altitudes of 0 –
1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of