Cranberry Pear Jam - Traditional

Name: Cranberry Pear Jam - Traditional
Ingredients: 3 cups pears – cored, finely chopped and crushed (I kept the peels on – your choice); 2/3 cup dried cranberries, coarsely chopped; 1/4 cup cranberry juice or unsweetened apple juice or cider; 1/4 cup bottled lemon juice; 1 teaspoon cinnamon, organic preferred; 2 tablespoons powdered pectin; 1/2 teaspoon butter, to reduce foaming; 5 cups granulated sugar

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Servings: 6

Author : Laurie Neverman

Ingredients

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3 cups pears – cored, finely chopped and crushed (I kept the peels on – your choice)2/3 cup dried cranberries, coarsely chopped1/4 cup cranberry juice or unsweetened apple juice or cider1/4 cup bottled lemon juice1 teaspoon cinnamon, organic preferred2 tablespoons powdered pectin1/2 teaspoon butter, to reduce foaming5 cups granulated sugar

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Instructions

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Step 1

Prepare canner, jars and lids. Your water bath canner should be filled about 2/3 full – enough to cover cup sized jars with two inches of water. Jars should be sterilized and kept hot. I run mine through the dishwasher. Some people heat them in their canning water or in a warm oven.

Step 2

In a large, non-reactive pot , combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, butter and powdered pectin. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat and skim off foam, if desired.

Step 3

Ladle into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until snug. Process for 10 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate any jars that did not seal and use them first.