4 granny smith apples
1/2 cup water
1 cinnamon stick
5 cups sugar
1 box of powdered pectin
1 teaspoon vanilla extract
Peel and core pears and apples.
Cook peels and cores in 1/2 cup of water until mushy.
Put in food mill and extract pulp. Return to pot.
Place pears and apples in sauce pot with the pulp, Simmer until soft.
Place this mixture through food mill. Return to pot.
Add the zest and juice of lemons.
Mix pectin and fruit and bring to rolling boil. Boil 1 minute.
Add sugar all at one time, bring to rolling boil. Boil 1 minute.
Pour fruit mixture into a heated crock pot.
Add cinnamon stick.
Cook on high 6 hours, stirring every 30 minutes.
Stir in vanilla and remove cinnamon stick.
Ladle paste into sterile 4 ounce jelly jars.
Top with lids and bands and process in boiling water bath for 10 minutes.
What you will need:
Pears, apples, lemons, pectin, sugar, cinnamon stick, and vanilla
Use a food mill to extract pulp. Do not use a food processor or blender. It will breakdown the natural pectin in the fruit.
Warm crock pot before you pour the fruit into it. Heat on high with water in it.
Pears are a low pectin fruit. Additional pectin is required to make them jell Pear paste is a concentrated jam. By using a crock pot it eliminates constant watching and stirring. Yield is about 6 pints.