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Ingredientes
- 2 c. Finely minced pears (peeled & cored)
- 1 c. Finely minced apples (peeled & cored)
- 6Â 1/2 c. Sugar
- 1/4 tsp Grnd cinnamon
- 1/3 c. Bottled lemon juice
- 6 ounce Liquid pectin
Direcciones
- 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: Warm. Jar Size: Half-Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
- 1,001 - 6,000 ft: 10 minutes.
- Above 6,000 ft: 15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 7 servings | |
| Calories 754 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 79mg | 2% |
| Total Carbs 195.05g | 52% |
| Dietary Fiber 2.1g | 7% |
| Sugars 191.03g | 127% |
| Protein 0.23g | 0% |
