Apricot Pear Jam
|Bartlett pears||2 Pound|
|Sugar||6 Cup (96 tbs)|
|Finely shredded orange peel||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg/1/4 teaspoon ground mace||1⁄4 Teaspoon|
Peel and pit apricots.
Finely chop apricots; measure 4 1/2 cups.
Core and quarter pears.
Finely chop pears; measure 4 cups.
In 8- to 10-quart kettle or Dutch oven combine apricots, pears, sugar, orange peel, and orange juice.
Slowly bring mixture to full rolling boil (a boil that cannot be stirred down), stirring constantly.
Boil hard, uncovered, for 20 to 25 minutes or till syrup sheets off metal spoon.
Remove from heat.
Stir in nutmeg or mace.
Quickly skim off foam with metal spoon.
Ladle at once into hot, clean, half-pint jars, leaving 1/4 inch headspace.
Wipe jar rims; adjust lids.
Process in boiling water bath for 15 minutes (start timing when water returns to boiling).