---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pear-Apple Jam
 Categories: Jam/jelly, Canning, Preserves
      Yield: 7 half-pints
 
      2 c  Finely chopped pears
           -(peeled & cored)
      1 c  Finely chopped apples
           -(peeled & cored)
  6 1/2 c  Sugar
    1/4 ts Ground cinnamon
    1/3 c  Bottled lemon juice
      6 oz Liquid pectin
 
  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
 
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