Whenever I start to write a jam post, inevitably the Bob Marley song “Jamming” pops into my head. “We’re jammin’, jamming’… And I hope you like jammin’, too.” Ahh, remember when I used to be scared of making jam? These days, I’m a jamming fool now! After tackling summer jams like Balsamic Strawberry Jam and Rosemary Peach Butter, it was time for me to take on a new seasonal jam. This Cranberry Pear Jam is sweet, just a little tart and is certainly seasonal perfection.
Lightly spiced with cinnamon, this jam is perfect for morning toast. My girls have been enjoying them on their jelly sandwiches for lunch. But my very favorite way to enjoy this jam recently had been to spread it on a turkey sandwich. Oh, and if you know me I may just have another more specific use for this lovely jam later in the week for all of you to feast your eyes on. Just maybe (wink, wink.)
This jam is like capturing autumn and winter in a jar. The tartness of the cranberries balances with the sweetness of the pears and the cinnamon adds a bit of warmth to those flavors. These little jars make wonderful holiday gifts as well! If you can manage to not eat them all by yourself.
One Year Ago: Cinnamon Apple Bread
Two Years Ago: Pear & Gruyere Strata
Lightly cinnamon spiced cranberry pear jam captures seasonal fruit in a jar.
- 6 cups fresh cranberries
- 6 cups cored, diced fresh pears
- 3 cups granulated sugar
- Juice and zest of one lemon
- 1 cup apple cider
- 2 cinnamon sticks
- In a large, deep pot combine cranberries, pears, sugar, lemon juice, lemon zest and cider. Stir together then add cinnamon sticks.
- 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. Remove cinnamon sticks.
- 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.