---------- 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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