- 5 cups cored and chopped pears
- 5 cups fresh cranberries (you will need 2 bags but may not use all)
- 3 3/4 cups sugar
- 1 lemon, juiced and zested
- Prepare a boiling water bath and 2 pint jars (or four half pints, eight quarter pints, or some combination thereof).
- Combine chopped pears, cranberries, sugar and one cup of water* in a large, non-reactive pot. Stir to combine and then let the fruit and sugar sit, off the heat, until the sugar has begun to dissolve, about 10 minutes.
- Once the sugar seems to be dissolving and the fruit has released some juice, place the pot over high heat and bring to a boil. When the fruit begins to boil, reduce the heat a little and keep the jam cooking at a low bubble.
- Cook the jam for 15-25 minutes, stirring regularly, until it has reduced a great deal and begins to look thick and sticky.
- When the jam seems to be nearly done, stir in the lemon zest and juice.
- When you’ve arrived at a texture you like, remove the jam from the heat and funnel into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.
- Once time is up, remove jars from canner and let them cool on a folded kitchen towel. When jars are cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.
- Makes 2 to 2 1/2 pints
Next time - may want to try a an extra cup of pears.
Adapted from Food in Jars