Cranberry Pear and Lemon Jam

READY IN: 1hr 5mins
SERVES: 6
YIELD: 8 oz. jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Core, peel, and chop pears into medium size pieces.
  • Heat 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.
  • Puree 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.
  • Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
  • Simmer another 10 to 15 minutes.
  • Pour 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.
  • Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
  • *************.
  • VARIATION:
  • Follow 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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