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LOCATION: Recipes >> Preserving >> Pear Jam 01

Print this Recipe    Pear Jam 01

PARADISE 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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