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5 from 2 votes

Pear Cranberry Jam


  • 4 cups cored and chopped pears
  • 4 cups fresh cranberries
  • 3 cups sugar
  • 1 lemon juiced and zested


  • Prepare a boiling water bath and 2 pint jars (or four half pints, eight quarter pints, or some combination thereof).
  • Combine chopped pears, cranberries, sugar and one cup of water* in a large, non-reactive pot. Stir to combine and then let the fruit and sugar sit, off the heat, until the sugar has begun to dissolve, about 10 minutes.
  • Once the sugar seems to be dissolving and the fruit has released some juice, place the pot over high heat and bring to a boil. When the fruit begins to boil, reduce the heat a little and keep the jam cooking at a low bubble.
  • Cook the jam for 15-25 minutes, stirring regularly, until it has reduced a great deal and begins to look thick and sticky.
  • When the jam seems to be nearly done, stir in the lemon zest and juice.
  • When you've arrived at a texture you like, remove the jam from the heat and funnel into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.
  • Once time is up, remove jars from canner and let them cool on a folded kitchen towel. When jars are cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.
  • Makes 2 to 2 1/2 pints


*Normally I don't add water to jams, but the cranberries make it so thick during cooking that it can seize up before the pears are soft. A little water makes it more workable.