Cranberry Pear and Lemon Jam |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is an incredible tasting jam! I only use fresh cranberries so I make it during the November/December months. Great gift idea - people just love this jam and it turns out a brilliant red color. Use this jam on toast, with cheese and crackers, or on a turkey sandwich. Enjoy! Ingredients:
6 cups fresh cranberries (24 oz) |
1 cup pomegranate juice |
3 cups bartlett pears |
2 tablespoons lemon rind |
4 tablespoons lemon juice |
2 cups sugar |
3 teaspoons pectin |
Directions:
1. Core, peel, and chop pears into medium size pieces.
2. Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
3. Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
4. Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
5. Simmer another 10 to 15 minutes.
6. Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
7. Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
8. *************.
9. VARIATION:.
10. Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.
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