Ingredients
2 cup finely chopped pears (peeled & core, d)
1 cup finely chopped apples (peeled & cor, ed)
6 1/2 cup sugar
1/4 tsp ground cinnamon
1/3 cup bottled lemon juice
6 oz liquid pectin
Directions
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) * Meal-Master
format courtesy of Karen Mintzias
Servings: 7 half-pints
Pear-Apple Jam Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the far past, at least as far back into history as ancient Egypt, and possibly even further. Interesting though that is, generally, these old records were just simple hieroglyphic recipes for meal preparation.
Moving our culinary historical trip onwards, we have some recipe books which appeared in the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are not about the indian food that is served today, but rather recipes for the types of meals enjoyed by the upper classes. When we get to the 20th century, cooking publications are in great demand, mostly as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Pear Apple Jam recipe.
