Pear-Apple Jam

  • 2 cups peeled, cored and finely chopped pears (about 2 lbs)
  • 1 cup peeled, cored, and finely chopped apples
  • 6-1/2 cups sugar
  • 1/4 tsp 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 (see page 1-14) leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Pear-Apple Jam in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot Half-pints or Pints 5 min 10 min 15 min

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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The Art of Making Fermented Sausages
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Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
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Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
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