I was blessed with 40 pounds of Pear for a very good price. Strangely enough for all the caning and food processing I do, I have never done pears. I a not a fan of pears in syrup, I have never liked them, and the thought of spending all that time to make something that I won’t want to eat…well….yeah. So I have been on a quest to find some different ways to preserve these wonderfully sweet pears.
While browsing through my Ball Canning book I came upon a recipe for “Autumn Cranberry Pear Jam”. It sounded really yummy and uses liquid pectin, which is new for me.
I think this jam turned out especially pretty in their jars.
Here is the recipe from the “Ball Complete Book of Home Preserving”
(love, love, love this book, it has 400 recipes for pretty much anything you can cram in a jar!)
3 cups crushed cored peeled pears
In a large stainless steel pot combine all ingredients except the pectin. Over high heat, stirring constantly, bring to a full rolling boil, one that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute.
Remove from heat, process 10 minutes (depending on elevation).
That does sound good and look pretty for Christmas ~ I was gifted with some pears and made some pineapple pear jam, which was a hit with my family.
I used liquid pectin for the first time this year too 🙂
Your jam looks yummy!
Is liquid pectin only for cooked jams? Personally, I'm fond of freezer jams cause I'm lazy.
Those jars are very pretty. And yummy looking.
-Tawnya
Oh, that looks good – especially on a piece of hot buttered bread! The pears and cranberries make an interesting combination.
I love anything cranberry. I will surely try this.