Pear-Cranberry Jam Recipe


Nutrition

Cal/Serving: 268
Daily Value: 13%
Servings: 16

Low-Fat, Low-Sodium
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
Fat0g0%
Saturated0g0%
Carbs69g23%
Fiber1g6%
Sugars67g0%
Protein0g0%
Sodium1mg0%
Calcium5mg0%
Magnesium3mg1%
Potassium54mg2%
Iron0mg1%
Zinc0mg0%
Phosphorus5mg1%
Vitamin A10IU0%
Vitamin C2mg3%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg1%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)3µg1%
Vitamin E0mg0%
Vitamin K2µg3%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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pear-cranberry jam
Joyce Oudkerk Pool

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. 

Click here to see Jams & Jellies Made Easy. 

3.2
Ratings170

INGREDIENTS

  • 1 ½ cups cranberries, fresh or frozen
  • 4 pears
  • 5 cups sugar
  • ½ cup water
  • 1 package powdered pectin
  • ¼ cup sherry (optional)

DIRECTIONS

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. 

Recipe Details

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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