Rescued Fruit Jam

1.Combine the chopped apples, mashed bananas, chopped oranges, and chopped pears in a large, heavy-bottomed saucepan.

2.Add the sugar, lemon juice, cinnamon, and nutmeg to the saucepan. Stir the mixture well.

3.Over medium heat, bring the fruit mixture to a full rolling boil that cannot be stirred down. Stir frequently to prevent sticking.

Adding pectin Stir the pectin into the fruit mixture and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.

Preparing the jars While the jam is cooking, sterilize the jars and lids in boiling water for at least 10 minutes.

Filling the jars Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal tightly with lids.

7.Process the jars in a boiling water bath for 10 minutes to ensure they are sealed and preserved. Remove the jars and allow to cool. Check seals after 24 hours.

8.Store the jars in a cool, dark place. Once opened, keep the jam refrigerated and consume within a month.