Best Cranberry Pear And Lemon Jam Recipes

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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

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

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.
  • *************.
  • 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 LEMON BARS



Cranberry Lemon Bars image

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 1h

Yield 2 dozen bars

Number Of Ingredients 14

1 (12-ounce/340-gram) bag fresh or frozen cranberries
3/4 cup/150 grams granulated sugar
2 to 3 large lemons
Nonstick cooking spray
1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled
1 cup/200 grams granulated sugar
1/4 cup/30 grams all-purpose flour
1/8 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners' sugar (optional)

Steps:

  • Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
  • Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
  • Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
  • While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
  • Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
  • Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
  • Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.

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

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.

PEAR CRANBERRY SAUCE



Pear Cranberry Sauce image

We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.

Provided by Taste of Home

Time 30m

Yield about 2 cups.

Number Of Ingredients 6

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

Steps:

  • In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.

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