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Caramel Pear Jam

Posted By Suzanne McMinn On October 10, 2012 @ 8:10 am In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Preserving | No Comments

Combine pear sauce, cinnamon, and pectin in a large pot. Bring to a full rolling boil. Add white sugar and brown sugar, and return to a full rolling boil. Boil one minute. Remove from heat and ladle hot jam into hot jars, leaving 1/4-inch headspace. BWB 10 minutes.


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