Pear Apple Jam Recipe

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. 

Pineapple-Apricot Jam

20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch

*    Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover.  Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes.  Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months. 

Quick Spiced Peach Jam

2 tablespoon water
2 tablespoon lemon juice
1/4 teaspoon cloves
1/2 teaspoon cinnamon
4 cup cut-up peaches
3 cup sugar

Combine the water, lemon juice, cloves and cinnamon in a quart
saucepan.
Dip the peaches in boiling water for 30 seconds and rinse in cold
water. Peel and cut in small pieces into a measuring cup. Add them a
cup full at a time to the saucepan, giving them a quick stir. When all
the peaches are in the saucepan, bring to a boil and cook until soft,
stirring frequently. This should take 6-8 minutes.
Stirring with one hand, add the sugar with the other. Stir over
moderate heat until he mixture boils. Increase the heat and cook
until the mixture thickens or measure 220 degrees F on the
thermometer.
Pour into hot, clean jars, leaving 1/4 inch head space. Wipe the
rims and put on the lids and screw bands very firmly, then process in
a boiling water bath for 10 minutes. Cool, label and store in a dark
place.