Spiced Cranberry Pear Jam

by Kate on November 5, 2013

Spiced Cranberry Pear Jam - FoodBabbles.com

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.

Spiced Cranberry Pear Jam - FoodBabbles.com

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.)

Spiced Cranberry Pear Jam - FoodBabbles.com

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


Cranberry Pear Jam

1 hour, 30 minutes

Yield: 6 pints

Cranberry Pear Jam

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


  1. In a large, deep pot combine cranberries, pears, sugar, lemon juice, lemon zest and cider. Stir together then add cinnamon sticks.
  2. 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.
  3. To Can:
  4. 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.
  5. 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.
  6. 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.

{ 26 comments… read them below or add one }

suzanne November 5, 2013 at 8:14 am

I have to learn how to preserve, I have it up to the final process, the water bath. I love this jam, pears are my favorite fall and winter fruit and LOVE cranberries. I have to try this jam.


Jennie @themessybakerblog November 5, 2013 at 8:32 am

You’re a jam making machine… I love it! This recipe looks amazing. I can’t wait to give it a try. I’m thinking Thanksgiving is a great time to introduce this to the family. Pinned.


Cathy Pollak ~ Noble Pig November 5, 2013 at 10:52 am

Wow, this is an amazing combo, love the cinnamon addition too.


Jennifer | Bake or Break November 5, 2013 at 11:05 am

This year was my year to become a jam maker. I love all the flavors in this one. I’ve got pears, now I just need cranberries!


Ruthy @ Omeletta November 5, 2013 at 11:40 am

I love the cran-pear-cinnamon flavors going on in here!! You’re right- perfect for a holiday gift, perfect for post-Thanksgiving turkey sandwiches! And that color is gorgeous.


Liz November 5, 2013 at 5:46 pm

I am not a fan of overly sweet jellies and jams, so this sounds perfect!!! I’d love it on a turkey sandwich, too 🙂


Dionne Baldwin November 5, 2013 at 6:25 pm

I’m so happy to finally see this recipe on your blog! I’ve been checking. 🙂 I bought pears today so it was obviously meant to be. Thank you for sharing this recipe!


laurasmess November 5, 2013 at 6:29 pm

Your jam looks amazing… so luscious, glossy and packed with fruit! I’ve never seen a fresh cranberry here in Australia (nor frozen ones, for that matter!) so I think I have no hope of making this jam, but I’ll live vicariously through you and imagine how wonderful it must taste. I might try this recipe one day and substitute fresh raspberries… do you think their tartness would be equivalent to cranberries, or would I need to adjust the sugar? Thanks for the gorgeous recipe! x


Vicki @ WITK November 5, 2013 at 8:11 pm

Cranberry pear sounds like an amazing flavor combination for this season! Plus, it looks so pretty 🙂


Vicki November 6, 2013 at 4:12 am

I do not have a canning rack for my pot. Is it really necessary? Or can I just put them in the water bath without it, placing them directly on the bottom of the pot?


Kate November 6, 2013 at 8:39 pm

You do need to use a canning rack of some sort or they also make canning baskets which are wonderful because you can just lift your jars right out. But you’ll want something between your jars and the bottom of the pot so that the boiling water can be in constant contact evenly with every aspect of your jars and heat them all evenly. Hope that helps!


David @ Spiced November 6, 2013 at 8:05 am

This looks delicious! (and I bet that’s some delicious homemade bread you have that jam on, too. yum!)


Katie | Healthy Seasonal Recipes November 6, 2013 at 8:55 am

This seems like it would be a great gift from the kitchen. I love the way you photographed the jars. They seem to glow from within!


Kate November 6, 2013 at 8:37 pm

Oh thank you so much Katie!


Kristen November 6, 2013 at 11:04 am

Turkey, cream cheese and that jam sound like the perfect sandwich. I’ll take mine grilled. YUM!


Christiane ~ Taking On Magazines November 6, 2013 at 12:00 pm

Oh my gosh, that looks and sounds fantastic. I love the combination of cranberry and pear but would have never thought to use it to make jam. It’s perfect.


Sallie November 13, 2013 at 9:45 am

Do you peel the pears?


Kate November 13, 2013 at 8:41 pm

You can peel the pears if you prefer to but I didn’t for mine. Hope you enjoy it!


Sallie November 24, 2013 at 9:10 pm

I made it today and it turned out great. Thanks for sharing the recipe.


Kate November 25, 2013 at 9:35 pm

I’m so happy you enjoyed it!


Jill Roberts @ WellnessGeeky December 12, 2017 at 9:13 am

This spiced cranberry pear jam looks absolutely fantastic. Beautiful photos, too. I look forward to trying this. Thx for sharing Kate!


Kate January 25, 2018 at 9:59 pm

Thank you! It’s definitely a favorite around here. Hope you like it!


Bella Hardy May 16, 2018 at 5:36 am

Really this would be special and great spiced cranberry pear jam, Kate! Love healthy food! Thanks for sharing!


Kate May 31, 2018 at 7:48 pm

I’m so glad you like this! This is one of my favorite jams still, years later.


Kara Mathys @Wellnessgrit January 29, 2019 at 4:06 am

Wow! This looks amazing! I would try making these spiced cranberry pear jam​ for sure! Can I post it on my blog?


Kate February 24, 2019 at 10:18 am

I’m so glad you like this Kara! You may certainly share a link to this post on your blog to direct people to the recipe but please refrain from posting my pictures and recipe on your site. Thanks so much!


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