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Low Sugar Pear Cranberry Jam


  • 3 pounds pears, cored and chopped
  • 1 pound cranberries, rinsed well
  • 2 cups granulated sugar
  • 1 lemon, zested and juiced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves


  • Prepare a boiling water bath canner and enough jars to hold three pints.
  • In a large pot, combine the pears, cranberries, sugar, lemon zest and juice, cinnamon, ginger, nutmeg, and cloves. Stir well, until the sugar has started to dissolve.
  • Set the pot on the stove over high heat and bring to a boil.
  • Once the mixture has started bubble vigorously, reduce the heat to medium-high and cook, stirring regularly, until the pears soften and the cranberries have all popped. If the jam seems a little too tight and the cranberries haven't all popped, add a splash of water to loosen it up.
  • When the pears are tender, the cranberries have popped, and the jam seems nicely thick, it is done (budget 20-25 minutes of active cooking time).
  • Remove the pot from the heat and funnel the finished jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
  • Sealed jars can be stored in the pantry. Any unsealed jars should be refrigerated and used promptly.