Best Margis Cranberry Pear 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 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.

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