Spiced Cranberry Pear Jam (with Video)

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

spiced cranberry jam sitting in front of a window

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To Make this Recipe You Will Need:

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.

cutting pears on a wood cutting board

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.

crushed pears going into a glass measuring bowl

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

sprinkling cinnamon into a Dutch oven

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.

spiced cranberry pear jam ingredients in a Dutch oven

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

Ladle the jelly into 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.

ladling jam into a canning jar

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

closing canner over jars of spiced cranberry pear jam

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.

using a jar lifter to place hot canning jar on the counter

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.

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

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

Enjoy!

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

Spiced Cranberry Pear Jam

Constance Smith – Cosmopolitan Cornbread
Learn how to make this delicious pear jam with cranberries and warm cinnamon. This recipe makes 6 – 7 half pint jars.
5 from 1 vote
Prep Time 1 hour
Cook Time 25 minutes
Cooling Time 9 hours
Course Jelly and Jams, The Pantry
Cuisine American
Servings 112
Calories 43 kcal

Equipment

Ingredients
  

  • 3 c pears, peeled, cored and crushed
  • 2/3 c dried cranberries, coarsely chopped
  • 1/4 c apple juice
  • 1/4 c lemon juice, bottled
  • 5 1/2 c granulated sugar
  • 2 tsp cinnamon, ground
  • 3 oz liquid pectin, 1 pouch
  • 1/2 tsp butter, unsalted, optional

Instructions
 

  • To begin prepare your canning supplies. The jars should be inspected, clean and hot.
  • Combine the crushed pears, chopped cranberries, apple juice, lemon juice, sugar and cinnamon in a large, non-reactive pot.
  • Bring the mixture to a rolling boil over medium high heat. Boil for 1 minute, stirring continually.
  • Add the butter and liquid pectin.
  • 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 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.
  • Process the jars for 10 minutes. (Adjust 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!

Notes

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.

Nutrition

Calories: 43kcalCarbohydrates: 11gProtein: 0.02gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gTrans Fat: 0.001gCholesterol: 0.05mgSodium: 0.4mgPotassium: 7mgFiber: 0.2gSugar: 11gVitamin A: 2IUVitamin C: 0.4mgCalcium: 1mgIron: 0.02mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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