Spiced Cranberry Pear Jam (with Canning Video)

Learn how to make this easy Pear Jam with Cranberries and warm cinnamon. Recipe includes a full canning video.

I recently got a shipment of pears from Azure Standard. I immediately began picking out recipes to make with all those beautiful pears. First, I made Pepper Pear Salsa.

But I still had lots more pears to use. So, I decided to make this lovely spiced Cranberry Pear Jam. The flavor is incredible, and the cranberries give not only a punch of flavor, but provide the beautiful color of this jam.

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To Make this Recipe You Will Need:

• pears
• dried cranberries
• granulated sugar
• apple juice
• lemon juice
• cinnamon
• butter
• liquid pectin
• Hot Water Bath Canner or Steam Canner
• Canning Tools
• half pint jars with lids or pint canning jars with lids
• citric acid, lemon juice or produce preserver (see recipe notes)
• large bowl of cold water (see recipe notes)
• white vinegar
• damp cloth
• dish towels or cooling rack

Watch me make this recipe in the video below

To begin prepare your canning supplies. The jars should be inspected, clean, and hot.

You’ll need to peel, core, and crush your pears.

You’ll need 3 cups.

To Prevent the Pears from Discoloring: As you dice your pears, place them in a large bowl filled with cold water with lemon juice, citric acid, or ascorbic acid in it. I find the acids work best. Use the amount suggested on the container instructions. Rinse and drain will before crushing them to make the jam.

Pour the pears into a large, non-reactive pot. Add in chopped, dried cranberries, apple juice, lemon juice, granulated sugar, and cinnamon.

Bring the mixture to a rolling boil over medium high heat. Boil for 1 minute, stirring continually.

Add 1/2 teaspoon of unsalted butter and liquid pectin. The butter is optional, but helps prevent the jam from foaming up on top.

Bring the mixture to a rolling boil and boil hard for 1 full minute. Stir continually.

Remove it from the heat. If you do not add the butter, skim the foam from the top.

Ladle the jelly into the prepared hot jars, leaving 1/4 inch of headspace.

Remove any air bubbles with a bubble wand.

Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue.

Place a lid and ring on the jar, finger tight. Place it in your canner and repeat with all of the jam & jars.

Process the jars for 10 minutes. (See note below)

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

Carefully transfer the jars to an out of the way place away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me.

Allow the jars to cool undisturbed for 24 hours, or at least overnight.

The next day remove the rings, test the seals, label the jars, and store in your pantry.

If a jar didn’t seal, place it in your refrigerator to use.

Enjoy!

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