Preserving recipe
Pear and Apple Jam
Fruity pear and apple jam with delicate cinnamon, hot-filled and preserved in a boiling-water bath.
30 min.
6 min.
8
8
Medium
Ingredients
450 g apples, peeled, cored and finely chopped
1300 g sugar
80 ml bottled lemon juice
177 ml liquid pectin
1 g ground cinnamon
Method
2. Stir in 1300 g sugar and 80 ml bottled lemon juice. Bring to a full rolling boil over high heat, stirring constantly.
3. Immediately stir in 177 ml liquid pectin. Return to a full rolling boil and boil hard 1 minute.
4. Remove from heat, skim foam and fill hot sterile jars. Leave 6 mm headspace.
5. Process in boiling water: 5 minutes at 0–305 m, 10 minutes at 306–1829 m, 15 minutes above 1829 m. Keep jars fully covered by boiling water.
6. Cool undisturbed 12–24 hours and check seals.
Storage
Store sealed jars cool, dark and dry. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use sound fruit and do not alter quantities. Use bottled lemon juice and liquid pectin as specified; do not interchange pectin types. For processing under 10 minutes, sterilise empty jars first. Never taste leaking, bulging, mouldy, fermenting or unusually smelling jars; discard completely.