Pear-Cranberry Jam Recipe

pear-cranberry jam
Joyce Oudkerk Pool


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

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. 

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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. 


Calories per serving:

267 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Low Potassium, 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, No Oil Added

Daily value:



  • Fat 1g 2%
  • Carbs 1,109g 370%
  • Saturated 0g 1%
  • Fiber 22g 89%
  • Sugars 1,068g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 3g 5%
  • Sodium 17mg 1%
  • Calcium 74mg 7%
  • Magnesium 50mg 13%
  • Potassium 850mg 24%
  • Iron 2mg 10%
  • Zinc 1mg 5%
  • Phosphorus 86mg 12%
  • Vitamin A 7µg 1%
  • Vitamin C 31mg 52%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 50µg 12%
  • Vitamin E 1mg 5%
  • Vitamin K 32µg 39%
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