Quantity: About 6 or 7 half-pints
Jar size: Half-pints
Ingredients:
3 cups chopped or ground pears (about 2 pounds pears)
1 large orange
¾ cup drained crushed pineapple
¼ cups chopped maraschino cherries (3-ounce bottle)
¼ cup lemon juice
1 package powdered pectin
5 cups sugar
Instructions:
1. Sterilize canning jars and keep hot until use. Prepare two-piece canning lids according to manufacturer's directions.
2. To prepare fruit, sort and wash ripe pears; pare and core. Chop or grind pears. Peel orange, remove seeds and chop or grind pulp.
3. Measure chopped pears and place in a large saucepan. Add orange, pineapple, cherries, and lemon juice. Stir in pectin.
4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
5. Add sugar, continue stirring, and heat again to full bubbling boil.
6. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
7. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.
8. 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 |
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source: