4 Bartlett Pears, cored, peeled, and finely chopped
6 Peaches, pitted, peeled, and chopped
1 Package Powdered Pectin
4 and 1/2 Cups Granulated Sugar
1/2 Cup Brown Sugar
2 Tablespoons Spiced Rum
1 Teaspoon Cinnamon
Pinch of Cumin
(3) 16-Ounce Canning Jars, sterilized
In a small bowl combine the pectin with 1/3 cup of the granulated sugar and mix well. Combine the sugar-pectin mixture with the peaches and pears in a large pot over medium-high heat until the mixture begins to boil rapidly.
Add the remaining spices, sugars, and rum. Mix well. Bring the mixture to a rapid boil once again, then cook for another two minutes, stirring constantly. Remove the pot from the heat and continue stirring for another 4 minutes. Then pour the preserves into the sterilized jars, leaving 1 cm of head space. Seal them tightly and submerge the sealed jars in boiling water for 10 minutes. Remove the jars from the water using tongs and allow to cool to room temperature before serving. After opening, keep jars refrigerated.