Jam - Uncle Stub's Pear-Apple Jam 

A beloved recipe from our great-uncle Stub.

My macerating method:
In 15 qt brazier combine:
5 lb unpeeled apples (slice in slicer on bosch)
5 lb unpeeled pears (dice small)
~If the chunks are too big the skins are too pronounced and it is hard to spread the jam thin enough.
1 c fresh lemon juice including lemon zest
5 lb sugar
~I am adding 2 lb pears and 2 1/2 lb apples to make 14 pints, which will fit into two batches in the canner.
Combine all into pot. Let sit several hours or overnight on the counter.

Bring to a boil. When it is at a full happy boil that won't be stirred down boil it for just 10 minutes. Leave uncovered until it is quite cool. Let it set on the counter another day.

Bring to a boil a second time. Can.

~Keep the jam warm as you fill the jars. Don't over tighten the band on the jar or it won't seal properly. A little air has to escape as it cools to pull the lid down. Leave upright on the counter for another day until very cool. Or process for a very strong seal. Jam or compote should've sealed and be ready to be kept on the shelf for 6 months or so.

**I am preferring to canning my jam to ensure good seals since I have my new steam canner! It is just so easy and fast. I processed quarts for 20 minutes. I'll probably just do pints for 15 minutes.
This is the original recipe:
3 qts diced unpeeled apples
3 qts diced unpeeled pears
1 c lemon juice
21 c sugar (more than 10 lb)
-makes about 7 quarts-

Wash, core and run apples throuth "french fry blade" on food prosser.  Wash and remove centers from pears.  Cut into chunks.  Heat apples, pears, and lemon juice omedium heat in 12 qt pot while cutting fruit, stir often with wooden spoon.  Raise heat to medium high and stir in sugar when fruit is warm.  Heat to boiling, don't need to boil too hard, stir frequently (but do not need to stir constantly).  Reduce heat to medium as needed to boil steadily but not furiously.  Boil about 60 minutes until jam turns amber color and coats a cold spoon.  Pour into jars while still hot, using funnel.  Process 15 minutes in boiling water bath, or process 5 minutes at 5 lb pressure in pressure canner.  If canning in pints, can stack them in pressure canner to process all at once.

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