I'm a second year canner, but first timer for experimenting with lower acid fruit, salsas, chutneys, etc.

This summer, for the first time, our small asian pear tree produced a handful of fruit! After we ate several pears we have just a few left (about 1.5lbs). It's not enough to make jam with by itself, but I love the idea of including the pear in a small batch of jam or jelly just because they came from our yard.

Problem is, I know asian pears need extra acid since they are a low PH fruit [http://nchfp.uga.edu/how/can_02/asian_pears.html]. I've found recipes for JUST asian pears but I'd like to do some sort of combo (I'm thinking pear, plum or something) since I have such little fruit.

Could I take a recipe (like this: http://foodinjars.com/2010/09/september-can-jam-peach-plum-ginger-jam/) and sub in asian pears for some of the peaches, if I added a half TBSP lemon juice for each half pint? I see that some asian pear recipes have you put the pears in syrup but I wasn't sure if I had to do that.

Any advice on how to can these safely with other fruit would be most welcome (or should just forget the whole thing, enjoy the pears this year, and save more for next year to can?).

Thank you!!

From Oregon State University (SP 50-694 Preserving Asian Pears updated February 2013):

All home-canned Asian pears must be acidified to prevent growth of the bacteria which cause botulism food poisoning. Adding lemon juice before canning will bring the acidity of lower acid varieties into the safe range. They then may be safely canned using procedures for other types of pears. (Italics are mine).

OSU lists the same acidification directions as for tomatoes (Asian pears are listed as a pH of 4.7 so just over the line):

Add 1 Tablespoon bottled lemon juice per pint jar (2 Tablespoons per quart).

I don't see any reason why you couldn't include your Asian pears in a mixed fruit jam with the additional acidification.