1/1 Photo of Cranberry Pear and Lemon Jam
1 hr 5 mins
Lisa Clarice's Note:
This is an incredible tasting jam! I only use fresh cranberries so I make it during the November/December months. Great gift idea - people just love this jam and it turns out a brilliant red color. Use this jam on toast, with cheese and crackers, or on a turkey sandwich. Enjoy!
My Private Note
Units: US | Metric
- 1Core, peel, and chop pears into medium size pieces.
- 2Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
- 3Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
- 4Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
- 5Simmer another 10 to 15 minutes.
- 6Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
- 7Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
- 10Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.
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Nutritional Facts for Cranberry Pear and Lemon Jam
Serving Size: 1 (292 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 357.9
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.4 mg
- Total Carbohydrate 93.5 g
- Dietary Fiber 7.3 g
- Sugars 78.1 g
- Protein 0.7 g