2 cup finely chopped pears (peeled & cored)
1 cup finely chopped apples (peeled & cored)
6 1/2 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup 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 head space.
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.