It is no secret that pears are one of my great loves of the fruit world. They have a delicate, flexible flavor that goes well with nearly anything (including vanilla, cinnamon, ginger, cardamom, and lavender). They work in fruit butters, jams, and chutneys. Many varieties don’t need to be peeled before cooking. And if you’ve never tried one, you should know that a pickled pear are one of life’s true delights.
Knowing my general appreciation for all things pear, it should surprise no one that a couple weeks back, I matched them up with a bunch of cranberries, to see how the two would jam together. Well, the results are in. Pears and cranberries make a very good team.
One of the things I like about making jams with cranberries is the fact that since they contain so much natural pectin, you’re able to dial back the sugar more so than with other fruits and still expect to develop a very nice set during cooking.
My normal ratio for jam is two parts fruit to one part sugar. You’ll notice that in this recipe, I shaved off a full cup of sugar and still wound up with a gorgeously set, plenty sweet jam.
Like so many of the jams I make, I kept this go-round fairly unadorned. It was just pears, cranberries, sugar, and the zest and juice of one little lemon. I like to keep the first pass simple, to ensure that the primary players work well together before I muck around with secondary layers.
Happy with the basic version, chances are good that I’ll come back to this formula again and tweak it with some ginger, or a few warm winter spices. You are welcome to add a pinch of this or that on your first pass, should you so desire.
Though I missed the obvious Thanksgiving window for this jam, I have a hunch that it still has many opportunities to shine before the year is out. I’m confident it will pair up nicely with a plateful of latkes in place the the traditional applesauce (Hanukkah starts in just over a week!). I know for a fact it is dreamy with a smear of fresh goat cheese. And as you head into the holiday baking season, consider filling a thumbprint cookie with a dab of this sweet-tart spread.
Ingredients
- 4 cups cored and chopped pears
- 4 cups fresh cranberries
- 3 cups sugar
- 1 lemon, juiced and zested
Instructions
- 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
Notes
*Normally I don't add water to jams, but the cranberries make it so thick during cooking that it can seize up before the pears are soft. A little water makes it more workable.
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Hi Marisa,
I am enjoying your book and blog immensely, as I simmer my way through a citrus marmalade binge over here in California.
I notice in this post that you say you usually use a ratio of 2 parts fruit to one part sugar – is this by weight or by volume? I’m trying to collect some rules-of-thumb, to stay safe when I need to improvise by swapping out fruits for what I’ve got on hand.
Obviously things change when you have high-pectin items, but how do you know how much they change? Just by the set? How much sugar is too little sugar (I like things tart)?
I’d appreciate your wisdom on this. Thanks for all the fascinating posts, and your wonderful book.
I’ve been checking daily for this recipe since you mentioned that it was coming. I finally gave in and last night made pear and cranberry jam using the proportions you used for the apple and cranberry version — more pear to cranberry and higher proportion of sugar. I swapped out some brown sugar for the white sugar and added a touch of black pepper and cinammon for “warmth”. Very nice but I like the idea of dialing down the sugar even more.
Lori, I’m so sorry it took me so long to get this recipe up! I think that your additions of black pepper and cinnamon sound delicious!
Can’t wait to try this. Is sounds amazing. Thank you and love your site.
I’ve been waiting for this recipe since you mentioned it!! I can’t wait to make it this weekend – my parents LOVE cranberries and I think they’ll love getting this in their stockings for Christmas!! Perfect for the holiday season!
Marisa — I’ve just started canning and I’ve had such great success with your recipes — thank you! Pears are a huge favorite of mine too …. I see that you leave the peel on for this recipe — how does the peel affect the final texture?
Pear skins really do fade away when cooked, so that the make no impact on the finished texture. You’ll probably notice the cranberry skins far more than those from the pears.
ok — just finished up a batch — complete and total yumminess! plus it’s so pretty in the jars …
I did add 1/2 cup diced candied ginger to the fruit — and 1t vanilla later with the lemon.
thanks again
Oh! I need to send you my cranberry chutney recipe (made with pears). It is scrumptious!
This recipe sounds great, now I’m glad I didn’t make another batch of Vanilla Pear Jam last night. You couldn’t have posted this at a better time.
Off to the store for some fresh cranberries, thank you for the great recipes.
Hi Marisa! By 430 this morning I couldn’t sleep and rather than just lying there, I’ve been making the apple cranberry jam, we all love it. I add orange peel and it really gives it a nice flavor!
Q for you~~ Is there a specific reason not to add the lemon and zest until the rest has cooked? This morning, in my bleary eyed state, I just dumped it all in at once and it’s over there simmering away. I just noticed it said to add the lemon at the end. Why should we do it that way?
Thanks for all your great recipes, my book is already looking like my old Moosewood Cookbook does from back in the day. This is a very high compliment!
Thanks
Terri
Terri, it doesn’t do any real harm to add the lemon juice and zest at the beginning of cooking. I’ve just found you get more flavor from that ingredient if you add it towards the end. And I’m so happy to hear that the book is getting so much love in your kitchen!
Thanks, they are over there pinging right now! One of my favorite sounds
There’s a really tasty recipe in the Joy of Cooking for Cranberry Pickled Pears. The flavor combination is really delicious, and the color of cranberries is outrageous. Unlike so many fruits and veggies that darken or dull when cooked or processed, they seem to get even brighter.
Just made and added 5 spice powder, pepper, cloves, and cinnamon. Can’t wait to taste this new recipe. I bet it is good with toast and cheese. I do have a ?, I dropped a can back in the water bath when taking it out, and it ended upside down. Is it OK or should I just put it in the fridge? Thanks Marisa!
Not Marisa…but it should be fine. Just double check the next day that the seal is good as you do with all jars.
I just made this jam and it looks so beautiful. The taste is good but you are right. I would add spices to brighten it up a bit. Great for gift giving. Thanks! Love your book!
I was asked to make 30 jars of seasonal fruit jam for my friend’s office Christmas gifts, and the only fruits that caught my eye at the farmer’s market today were pears and cranberries! I’m so glad you posted this recipe, it looks wonderful, and it’s perfect timing. Thanks Marisa, I love your site. -Louisa
Hi, Marisa:
Would it still work if I doubled the batch, or does it need to be small? I could also use half cup jars; do I need to change the processing time? I just want more than 2 jars when I’m done! Git ‘er done Christmas gifts…
Thanks. Love your site!
Oh, derf, I just realized I mis-read. It’s plenty! Carry on…nothing to see here!
Did you misread? You can double this recipe, since the cranberries add so much pectin to the party. And you’re welcome to can it in half pint or quarter pint jars.
Marissa- I’m new to this canning business, but excited. If I wanted to add other spices like black pepper or cinnamon, how much would you suggest I add.
Also, if I doubled the recipe should I double all the ingredients? Thanks.
I was thinking it was 2 cups, but it’s 2 to 2-1/2 pints, which would give me 4-5 cute 8 oz jars.
We’ve made bourbon cranberry sauce for Thanksgiving before, and now I’m wondering if a little bourbon warmth to go with some cinnamon would be just a little too out there. Only one way to find out!
Thanks for this recipe! Made it yesterday and it’s terrific. I replaced the water with red wine because it was just happened to be around at the time… I’m thinking a little port and cloves next time.
Oh, my, that sounds grand!
I had found this recipe after a mad rush of Thanksgiving Festivities and have since made your Vanilla Pear Jam. My first might I add! This was my second! I just made it this morning! After trying to find fresh Cranberries in the grocery stores after Thanksgiving was hard! Whew! After headed to the grocery store late last night I thought i’d just poke around and see if I could find any..with luck! Fresh and plump! I was pretty excited! Luckily, I have added this recipe to my homepage on my iphone and just had to click it to pop the recipe up. Which,after making the vanilla pear-I accidentaly dumped the remainder of my sugar from its canister onto my counter-I needed some supplies! I had 2 pears left over from the vanilla pear recipe. So,I just had to buy a few more. I woke up this morning so excited,went straight to the kitchen,before even brewing a pot of coffee! and started on the nummyness! It turned out SO well! I am so happy with my results. your recipes are so easy to read and the photos are fantastic in addition! I plan to snag a copy of your Recipe Book from Powells sometime this month! I am wicked excited for my canning adventures! Thanks for having such a wonderful blog and providing us ladies with fantastic recipes! +*Danielle in Oregon*+
[...] you only really need four ingredients. The rest is up to you. The recipe has been adapted from this one at the Food in Jars [...]
[...] preserves to spread a little sunshine during the winter. But then I came across a recipe for Pear Cranberry Jam on the Food in Jars blog. Winter jam? [...]
YOU know you are getting old when your children send you two boxes of Harry and David Pears.. NOW what did they think their father and I was going to do with one box let alone two!!! SO, I love to make preserves so, I looked up what the heck to do with so many pears and found this receipe and a Pear Cinnamon Preserve (to which I added just 1/2 of a vanilla bean). BOTH are absoluetly wonderful.!! Beautiful in color and taste.
So Kids, if your reading this,,,BRING on the pears next year!!!
Quick question for anyone that added a spice or knows how to add a spice. . . I just received fresh vanilla beans in the mail and would like to add some to this jam. Would I just scrape the inside of a bean and add it? Or do you think two would be better? Also, if I added cinnamon, how much? Still fairly new to this canning stuff! Thanks!
Andria, you can certainly add vanilla seeds to this recipe. Stick with just one bean to start. Follow the instructions in this video for scraping instructions. And I’d start with a teaspoon of cinnamon.
Awesome! Thanks so much, can’t wait to make this tomorrow!
I have to say that the vanilla bean made this jam delicious! I’m not sure what it tastes like without it but this is divine. And one bean scraped was just perfect. Thank you so much for such a creative recipe!
I’m so glad you liked it!
[...] http://www.foodinjars.com/2012/11/pear-cranberry-jam/ [...]
[...] Adapted from Food in Jars [...]
I made a batch of pear cranberry preserves in September and used candied ginger and a bit of lemon zest. Ginger and pear are a perfect combination and this was well received as gifts for the holidays. In addition to complimenting poultry, it is wonderful with pork!