Recently I have made several batches of Pear and Cranberry Jam. It helps that Foodland had an amazing sale of wonderful pears and I used frozen cranberries which worked very well. The pear and cranberry combination creates a nice balance of sweet-tart and texture. It is a versatile jam being equally good on a scone or as an accompaniment on a cheese tray.
Pear and cranberry jam is a modern recipe concoction, riffing on traditional cranberry sauce. It appears in many reputable preserving books, often being called “Festive Jam”, “Holiday Jam” or “Christmas Jam”. Sometimes, citrus is added like orange or lemon. The cranberries, high in pectin, provide the gelling agent eliminating the use of commercial pectin. Pears offer up sweetness as a counterpoint to the tartness of the cranberries. This is a fabulous jam to have on hand for the holidays or to give as gifts to friends and family.
Cranberries have been a staple for the holidays for centuries, but the addition of pears is a modern and delicious addition to a holiday favorite.
Happy Holidays!
preservingwithmartha@gmail.com
Pear and Cranberry Jam (Festive Jam)
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Loading...Yield 6 250 ml jars
Ingredients
- 6 cups cranberries fresh or frozen
- 3 cups chopped peeled, cored, and diced ripe pears
- 1 tsp grated lemon or orange zest
- 2 TBSP lemon or orange juice
- 4.5 cups sugar
Instructions
Combine the first 4 ingredients in a pot or Dutch oven. Bring to a boil. Cook stirring often for about 15 minutes until the cranberries have popped and the fruit is well combined. Then add the sugar, stirring until incorporated. Bring the mixture back to a boil. Boil rapidly until the gel point is reached which should be about 15 minutes. I often use my immersion blender to whiz the jam at about the 15-minute mark. It will make it easier to assess the set point. I put soup spoons in the freezer so they are very cold and then test the jam. If the jam “sheets” on the spoon, not dripping, it is ready. I also turn the spoon over and run my finger along the backside. When the jam is set, you will see a track left by your finger.
Ladle into clean, hot 250 ml jars leaving a ¼ inch headspace. Clean the rims and affix lids and rings to finger-tip tight. Process jars in a boiling water bath or atmospheric steam canner for 10 minutes. Let rest for 5 minutes. Allow processed jars to sit undisturbed on a heat proof surface for 24 hours. Check seals, label, and store.
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