Quantity: 7 to 8 half-pints
Jar size: Half-pints
Ingredients:
2 cups fully ripe pears, peeled, cored and finely chopped (about 2 pounds)
1 cup apples, peeled, cored and finely chopped (about 1 large)
6-1/2 cups sugar
1/4 teaspoon ground cinnamon
1/3 cup bottled lemon juice
6 ounces liquid pectin
Instructions:
1. Sterilize canning jars, and keep hot until use. Prepare two-piece canning lids according to manufacturer’s directions
2. Crush pears and apples in a large saucepan and stir in cinnamon.
3. Thoroughly mix sugar and lemon juice into fruits, and bring to a boil over high heat, stirring constantly.
4. Immediately stir in pectin. Bring to a full, rolling boil and boil 1 minute. Stir constantly.
5. Remove from heat; quickly skim off foam and pour into sterilized jars. Leave 1/4-inch headspace.
6. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
7. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner or Steam Canner
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source: