Best 3 Cranberry Pear Jam Recipes

Indulge in a delightful culinary journey with our collection of tantalizing cranberry-pear jam recipes. These homemade preserves capture the vibrant flavors of fresh cranberries and juicy pears, transforming them into a symphony of sweet and tangy goodness. Whether you prefer a classic, chunky jam or a smooth, spreadable jelly, our recipes cater to your every desire. Embark on a flavor adventure as you explore the nuances of each recipe, from the simplicity of a two-ingredient cranberry-pear jam to the delightful complexity of a spiced cranberry-pear-orange marmalade. Each recipe is carefully crafted to ensure a perfect balance of flavors, making them ideal for spreading on toast, dolloping on pancakes, or using as a filling for pastries and desserts. Get ready to elevate your culinary creations with these exceptional cranberry-pear jams, each offering a unique taste experience that will tantalize your taste buds.

Let's cook with our recipes!

CRANBERRY PEAR LEMON JAM

Cranberry Pear Lemon Jam image

Combine these three distinctly flavored fruits for a delicious breakfast jam. Its tart tangy flavor also marries well with roasted poultry, rabbit and pork.

Provided by Boise_girl

Categories Jellies

Time 1h45m

Yield 5 cups

Number Of Ingredients 6

Ingredients

4 large bartlett pears, peeled, cored and diced (about 4 cups)
3 cups cranberries, coarsely chopped (fresh or frozen)
1/2 cup water
2 teaspoons lemon rind, washed and grated
2 tablespoons lemon juice
1 1/2 cups granulated sugar

Steps:

Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
Gradually add lemon juice and sugar, stirring until sugar is dissolved.
Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
With oven mitts or other protective "gloves", Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.

Nutrition Facts : Calories 357.3, Fat 0.3, Sodium 3.4, Carbohydrate 93.5, Fiber 7.9, Sugar 78.8, Protein 0.9

CRANBERRY PEAR AND LEMON JAM

Cranberry Pear and Lemon Jam image

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!

Provided by Lisa Clarice

Categories Fruit

Time 1h5m

Yield 8 oz. jars, 6 serving(s)

Number Of Ingredients 7

Ingredients

6 cups fresh cranberries (24 oz)
1 cup pomegranate juice
3 cups bartlett pears
2 tablespoons lemon rind
4 tablespoons lemon juice
2 cups sugar
3 teaspoons pectin

Steps:

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.
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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.

Nutrition Facts : Calories 358, Fat 0.3, Sodium 8.5, Carbohydrate 93.5, Fiber 7.3, Sugar 78.2, Protein 0.7

CRANBERRY PEAR JAM

Cranberry Pear Jam image

My pear tree is loaded this year, they aren't large pears;but there is a gracious plenty of them. I especially liked the fact that this recipe was low in sugar.....for a jam. I got this recipe from the book "Preserving Made Easy, Small Batches and Simple Techniques" by Ellie Topp and Margaret Howard.

Provided by Joey Wolf

Categories Jams & Jellies

Time 1h20m

Number Of Ingredients 6

Ingredients

4 c peeled, cored, diced pears
3 c chopped cranberrys
1/2 c water
2 tsp lemon rind
2 Tbsp lemon juice
1 3/4 c sugar

Steps:

1. Peel, core and dice pears. Chop cranberrys in food processor. Frozen cranberrys are very noisy.....you might want ear protection, I did!
2. In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
3. Gradually add in the lemon juice and sugar. Boil rapidly for 15 minutes. Process 10 minutes.
4. I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.

Tips:

Choose ripe, firm cranberries. Avoid cranberries that are soft or bruised.
Use a heavy-bottomed pot. This will help prevent the jam from scorching.
Stir the jam frequently. This will help prevent it from sticking to the bottom of the pot and burning.
Use a candy thermometer to monitor the temperature of the jam. The jam is done when it reaches 220 degrees Fahrenheit (105 degrees Celsius).
Let the jam cool completely before storing it. This will help prevent the jam from spoiling.

Conclusion:

Cranberry-pear jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It's also a great way to use up leftover cranberries and pears. With a little planning and effort, you can easily make your own cranberry-pear jam at home.