Cranberry Pear Jam - Traditional

• Vegetarian
• Gluten free

• Produce

  • 2/3 cup Cranberries, dried
  • 3 cups Pears

• Condiments

  • 1/4 cup Lemon juice, bottled

• Baking & Spices

  • 1 tsp Cinnamon
  • 5 cups Granulated sugar
  • 2 tbsp Pectin, powdered

• Drinks

  • 1/4 cup Cranberry juice or unsweetened apple juice or cider

• Dairy

  • 1/2 tsp Butter

Found on commonsensehome.com

Description

Directions

• In a small bowl, mix together sugar or honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
• In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, and the calcium water. Bring to a full boil.
• Add honey-pectin or sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
• Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 5 cups.
• In a small bowl, mix together sugar or honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
• In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, and the calcium water. Bring to a full boil.
• Add honey-pectin or sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
• Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 5 cups.