I had some ripe pears that needed to used up, and since I have lots of cranberries, I thought I would try making a cranberry pear jam. I looked at many recipes and picked one to which I changed it up a bit.
6 cups peeled and chopped pears
1/2 teaspoon cinnamon
6 1/2 cups washed and sorted fresh cranberries. The recipe called for chopping them, but I just cooked them whole.
3/4 cup water.
5 1/2 - 6 cups granulated sugar
1/4 cup strained fresh squeezed lemon juice
2 teaspoon lemon zest (next batch I will cut the lemon zest back to 1 teaspoon, as the lemon taste is very strong.)
1 box powdered Sure Jell pectin ( mix in with a little sugar so it doesn't cake when first put in the hot jam mixture.)
Add water, pears, cranberries, sugar and cinnamon.
Bring to a simmering boil over medium heat.
Remove from heat and skim off the foam. Then add pectin and lemon juice. Continue cooking on a lower heat stirring constantly. The mixture will thicken and drop slowly off the edge of a metal spoon.
Pour hot jam into sterilized canning jars with a ladle and a wide mouth funnel. Leave 1/4 inch head space. Wipe the tops of the jars and around the ring area. Place lids on the jars. Hand tighten the metal rings, and process in a rolling boil hot water bath for 10 minutes.
I didn't have anymore small jars so I was left with 1/2 a half pint jar. The jam is really yummy tasting.
I never planned on making so much cranberry sauce, assorted jams and pickles this fall, but once I started I can't seem to stop. I need to get more 4 ounce canning jars, as I used the last of the ones I bought with this batch of jam.
Elaine
1 comment:
You're going to have a very tasty winter with all the preserving you've been doing.
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