Pear & Ginger Jam
2
lb pears
4
oz (1/2 cup) preserved ginger
2
lb (5 1/3 cups) sugar
1
1/4 cup water
1
oz (1) fresh ginger
1
juice of 2 lemons
Makes
2 lbs Peel, core and dice the pears. Cut the preserved ginger
into
small chunks. Put all the ingredients into a preserving kettle
and
stir over a gentle heat until the sugar has dissolved. Bring to
a
boil and boil rapidly for about t 10 minutes, stirring occasionally,
or
until setting point is reached. Remove the piece of fresh ginger,
lift
out the fruit with a slotted spoon and place in hot clean jars.
Rapidly
boil the syrup to reduce for a few minute s, then pour over
the
fruit to cover. Cover and process, then complete seals and cool.
Pear-Apple Jam
2
cup finely chopped pears (peeled & core; d)
1
cup finely chopped apples (peeled & cor; ed)
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.