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Paradise Pear Jam

  • 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.

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