Favorite Ingredients Friday

Here are some of my favorite canning recipes. Hopefully some of you like to can. I think Jelly is the easiest! You can also make these without using a boiling water canner, but they must be put into the refrigerator and are only good for 2 weeks. This is my favorite way to use pears!
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Pear-Apple Jam
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2 cups peeled, cored & finely chopped pears (about 2 pounds)
1 cup peeled, cored, & finely chopped apples
1/4 teaspoon ground cinnamon
6 1/2 cups sugar
2/3 cup bottled lemon juice
6 oz liquid pectin
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Crush apples and pears in a large saucepan; 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; boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill jars, leaving 1/4-inch headspace. Adjust lids and process.
Processing time: Boiling water canner- Hot Pack process half-pints for 10 minutes.
Yields: 7-8 half-pints
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Pear Butter
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4 pounds ripe pears, peeled, cored & cut into 1 inch chunks
5 cups apple cider
2 1/2 cups light brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons grated nutmeg
1/4 teaspoon powdered cloves
2 tablespoons vanilla extract (optional)
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Bring cider to a boil over high heat. Cook until reduced to 2 1/2 cups or about half. Add pear chunks and cook until fruit is soft and translucent, about 30 minutes. Transfer to a food processor. Puree until mixture is smooth. Wash original pan or use another. Add fruit puree, brown sugar, spices, and stir to dissolve. Bring mix to a simmer, stirring frequently to avoid scorching. Cook until very thick, about 30 minutes or more. Remove from heat, cool to room tempature. Add optional vanilla if using it. Put pear butter into clean sterilized canning jars, seal with canning lids and rings. Process according to jar manufactuer's directions or in a boiling water bath for 10 minutes.
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For more great recipes, go to Overwhelmed With Joy.