Pear-Cranberry Jam Recipe

Pear-Cranberry Jam Recipe
Staff Writer
pear-cranberry jam

Joyce Oudkerk Pool

pear-cranberry jam

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. 


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, Pork Free, No Oil Added, Kosher

Daily value:



  • Fat 0g 0%
  • Carbs 69g 23%
  • Saturated 0g 0%
  • Fiber 1g 6%
  • Sugars 67g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 0%
  • Sodium 1mg 0%
  • Calcium 5mg 0%
  • Magnesium 3mg 1%
  • Potassium 53mg 2%
  • Iron 0mg 1%
  • Zinc 0mg 0%
  • Phosphorus 5mg 1%
  • Vitamin A 0µg 0%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 0%
  • Riboflavin (B2) 0mg 1%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 3µg 1%
  • Vitamin E 0mg 0%
  • Vitamin K 2µg 2%
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