Pear-Cranberry Jam Recipe
Daily Value: 13%
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||3µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
The aroma of this jam evokes memories of jumping in raked leaves, the first autumn fire in the chimney, and yummy snacks after winning that overtime football game in the backyard. Make some of your own autumn memories with this rich jam.
- 1 ½ cups cranberries, fresh or frozen
- 4 pears
- 5 cups sugar
- ½ cup water
- 1 package powdered pectin
- ¼ cup sherry (optional)
Place cranberries in a food processor and pulse until they are coarsely chopped. Transfer to a large saucepan.
Peel and finely chop the pears (hand chop only; a processor turns pears to mush). Add to the cranberries. Stir sugar into the fruit and let stand for 10 minutes.
Combine the water, pectin, and sherry (optional) in a separate saucepan. Bring to a boil and cook for 1 minute, stirring constantly.
Stir pecting into the fruit mixture. Bring to a boil and cook for 3 minutes, stirring constantly. Pour jam into sterilized jars and cover tightly.
Let stand at room temperature until the jam sets, up to 24 hours.
Makes two-three ½-pint jars
Adapted from "Jams & Jellies in Less Than 30 Minutes" by Pamela Bennett (Gibbs Smith, 2011)Servings: 16
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