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 cup of dried cranberries may be substituted for 1 1/2 cups fresh cranberries. Reduce the sugar to 3 cups, and shorten the cooking time because of the reduced liquids in the recipe.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
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
- 4 cups sugar
- 1 1/2 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.
Do you want to comment on articles and interact with other foodies? Read about my kitchen, garden, and greenhouse projects, and find out what's new at the About French Food online community by following me @FrenchFoodGuide and visiting About French Food on Facebook. I can't wait to see you there!