Choose this cranberry pear preserves recipe as a luscious breakfast topping for creamy yogurt and granola parfaits, toast, or fresh croissants. This harvest fruit jam also makes a lovely accompaniment to roasted poultry or a European cheese board. These preserves are considered a classical, French confiture; they require no pectin, only sugar, to thicken into a hearty confection.
Cook's note: One and one half cups of dried cranberries may be substituted for 2 cups fresh cranberries. Reduce the sugar to 1 3/4 cups, and shorten the cooking time because of the reduced liquids in the recipe.
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Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 6 half-pints
- 6 1/2 cups chopped, peeled pears
- 2 1/2 cups sugar
- 2 cups cranberries
- 1/2 teaspoon ground cinnamon
How to make cranberry pear preserves:
Add the chopped pears, sugar, cranberries, and ground cinnamon to a large saucepan and bring them to a simmer over medium heat. The cranberries may make a popping sound as burst. Lower the heat slightly, and simmer the jam, uncovered, stirring occasionally, for 90 minutes to 2 hours.
Remove the cranberry pear jam from the heat and skim off the foam with a clean spoon. Ladle the jam into hot, sterilized half-pint jars, leaving 1/4 inch headroom. Wipe the rims with a clean towel, seal, and process in a boiling water canner for 10 to 11 minutes.
Allow the jar to cool on a clean towel and check the seals before storing the jam in a cool, dark place.
This cranberry pear jam recipe makes 6 half-pints.
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