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| Tutti-Fruitti Jam With Powdered Pectin
3 cups of chopped or ground pears, (abt 2 lbs pears)
1 large orange
3/4 cup of drained crushed pineapple
1/4 cup of chopped maraschino cherries, (3-oz bottle)
1/4 cup of lemon juice
1 package powdered pectin
5 cups of sugar
To prepare fruit. Sort and wash ripe pears; pare and core. Chop or grind the pears.
Peel orange, remove seeds, and chop or grind pulp.
To make jam. Measure chopped pears into a kettle. Add orange, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.
This recipe yields 6 or 7 half-pint jars.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-19-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"6 or 7 half-pints"
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