Spiced Cranberry Pear jam perfectly captures the flavors of autumn in a jar. This tasty, slightly tart topping is the perfect complement to fluffy freshly whipped cream and chopped walnuts on big Belgian waffles on chilly mornings! They also make nice little holiday gifts as well!
Recipe adapted from Food Babbles
- 7 cups fresh cranberries
- 5 cups cored, diced fresh pears
- 3 cups granulated sugar
- Juice of one lemon
- 1 cup apple cider
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- In a large, deep pot combine cranberries, pears, sugar, lemon juice, lemon juice, cider and spices. Stir together.
- Bring to a low boil and simmer 20 minutes until cranberries begin to pop and pears become tender. Gently mash the fruits a bit with a potato masher to break them up but leave the mixture chunky. Continue boiling, stirring almost constantly until mixture has thickened and coats the back of a spoon, about 45 minutes to an hour.
- To Can:
- Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes, making sure the water covers the jars completely. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids and move onto the clean towel.
- Divide the hot jam evenly between the jars, leaving 1/2-inch head space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings just until hand tight. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom, ensuring the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the jars and let cool completely on a clean towel untouched overnight.
- You may begin to hear popping sounds. This is completely normal and good sign the jars have been processed properly. The next morning, check the lids to ensure they don’t budge or flex. If so, place the jar in the refrigerator and use right away.