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Print this Recipe    Pear Jam

3-3/4 cups prepared fruit:
1 orange
1 lemon
about 2 lb. fully ripe pears
1/3 cup chopped maraschino cherries
1/2 cup finely chopped citron
8-1/4 oz. can crushed pineapple
5 cups (2-1/4 lb.) sugar
1 box Sure-Jell Fruit Pectin

First, prepare the fruit. Remove rinds from orange and lemon in quarters;
discard about half the white part of rinds. Slice rinds, chop orange and
lemon, and discard seeds. Peel, core, and grind about 2 pounds fully ripe
pears. Combine all the fruits, including cherries, citron, and pineapple.
Measure 3-3/4 cups fruit into a large saucepan.

Then make the jam. Measure sugar; set aside. Stir Sure-Jell Fruit Pectin
into fruit. Place over high heat; stir until mixture comes to a hard boil.
At once stir in sugar. Bring to a *full rolling boil*, and *boil hard 1
minute*, stirring constantly. Remove from heat and skim off foam with metal
spoon. Ladle quickly into hot sterilized jars, leaving 1/8-inch space at top.
Process in water-bath 5 minutes. Remove jars from kettle. To prevent floating
fruits, invert jars 30 minutes; turn upright. Cool jam to room temperature.
Test seals as directed by lid manufacturer. Store jam in cool dry place.
Makes about 7-1/4 cups.


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