Best Cranberry Pear Lemon Jam Recipes

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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 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

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