->Pear Jam 01 <-

3 3/4 cups prepared fruit:

1 orange

1 lemon

about 2 lb. fully ripe pears

1/3 cup chopped maraschino cherries

1/2 cup finely chopped citron

8-1/4 oz. can crushed pineapple

5 cups (2-1/4 lb.) sugar

1 box Sure-Jell Fruit Pectin

First, prepare the fruit. Remove rinds from orange and lemon in

quarters; discard about half the white part of rinds. Slice rinds,

chop orange and lemon, and discard seeds. Peel, core, and grind

about 2 pounds fully ripe pears. Combine all the fruits, including

cherries, citron, and pineapple. Measure 3-3/4 cups fruit into a

large saucepan.

Then make the jam. Measure sugar; set aside. Stir Sure-Jell Fruit

Pectin into fruit. Place over high heat; stir until mixture comes

to a hard boil. At once stir in sugar. Bring to a *full rolling

boil*, and *boil hard 1 minute*, stirring constantly. Remove from

heat and skim off foam with metal spoon. Ladle quickly into hot

sterilized jars, leaving 1/8-inch space at top. Process in water-bath

5 minutes. Remove jars from kettle. To prevent floating fruits,

invert jars 30 minutes; turn upright. Cool jam to room temperature.

Test seals as directed by lid manufacturer. Store jam in cool dry

place. Makes about 7-1/4 cups.