Pear apple Jam

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      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.

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