Best 2 Cranberry Pear Lemon Jam Recipes

Indulge in a delightful culinary adventure with our curated collection of cranberry, pear, and lemon jam recipes. These vibrant and flavorful jams are a symphony of tart, sweet, and tangy notes that will elevate your breakfast toast, yogurt parfaits, and cheeseboards to new heights. From a classic cranberry-pear-lemon jam that embodies the essence of autumn to a unique cranberry-pear-lemon-ginger jam that adds a touch of warmth and spice, our recipes offer a range of options to suit every palate. Whether you're a seasoned jam maker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process effortlessly. Prepare to tantalize your taste buds and create jars of homemade goodness that are not only delicious but also visually stunning.

Here are our top 2 tried and tested recipes!

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 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

Tips:

Prep your ingredients: Before you start cooking, wash and dry your fruit, and measure out your other ingredients. This will help you stay organized and ensure that you have everything you need.
Use ripe fruit: Ripe fruit will have a sweeter flavor and a softer texture, which will make for a better jam. If you are using frozen fruit, thaw it completely before using.
Don't overcook the jam: Overcooked jam will be thick and sticky, and it will lose its fresh flavor. Cook the jam until it has reached the desired consistency, which is usually about 20 minutes.
Use a candy thermometer: A candy thermometer is the best way to ensure that your jam is cooked to the proper temperature. The ideal temperature for jam is 220 degrees Fahrenheit (104 degrees Celsius).
Let the jam cool completely: Before you store the jam, let it cool completely to room temperature. This will help it to set and thicken.

Conclusion:

Cranberry-pear-lemon jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It is also a great way to use up leftover cranberries and pears. With its vibrant color and refreshing flavor, this jam is sure to be a hit with everyone who tries it.

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