Pear-Apple Jam with Pectin


Quantity: 7 to 8 half-pints

Jar size: Half-pints


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


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



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

 5 min

 10 min

 15 min


National Center for Home Food Preservation