Cranberry pear jam is an easy no pectin jam for the Thanksgiving table. Sweet ripe pears soften the tart cranberries, and a little cinnamon pulls the two together. It looks good on the breakfast table and works just as well on leftover turkey sandwiches. The recipe takes about 45 minutes and makes about 4 half pints.
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What goes into the pot
- 1 bag (12 oz) fresh cranberries
- 3 cups peeled and diced ripe pears (about 3 pears)
- 2 1/2 cups granulated sugar
- 1/2 cup water
- 2 tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
Two things to do before the stove goes on
Freeze 2 small plates. They are your backup test for the set. Having them ready in the freezer means you can check the jam the moment it looks close.
Get the canner going. Heat your half pint jars and the boiling water canner before you start cooking, so the jars are hot when the jam is ready to ladle.
How to make cranberry pear jam
- Put 2 small plates in the freezer. Combine everything in a heavy pot and bring to a boil over medium high heat, stirring until the sugar dissolves.
- Boil gently 15 to 20 minutes, stirring often, until the cranberries burst, the pears are soft and it reaches 220°F or wrinkles on a frozen plate.
- Remove from the heat and skim the foam.
- Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands. A clean rim is what lets the lid seal.
- Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet).
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Cranberry fans can also make a batch of spiced Christmas strawberry cranberry jam for holiday toast.
If you like this one, try our Cranberry Orange Marmalade too.
If you like pears in your jam but want a smooth, sweet version, try our pear vanilla cinnamon jam made with two whole vanilla beans.
Why it sets without pectin
Cranberries are packed with natural pectin, so this jam thickens more as it cools. That is why it can look a little loose in the pot even when it is ready. Go by the 220°F reading, or put a spoonful on a frozen plate and push it with your finger. If it wrinkles, it is done. If it runs, give it another minute or two and test again.
Keep the amounts as written, including the lemon juice, especially if you are canning. Sugar and acid both help the jam set and keep.
Serving it and keeping it
Spread it on toast or an English muffin on Thanksgiving morning, then bring it back out for leftover turkey sandwiches. It also goes well on a cheese board. Sealed jars keep 1 year. Once you open a jar, refrigerate it and use it within 3 weeks.
If you are filling a holiday shelf, our spiced Christmas jam and cranberry jalapeno pepper jelly sit nicely next to this one. For a sweet and hot jar, try the raspberry jalapeno jelly , and the nectarine ginger jam is a good fruit jam to make next.
Cranberry pear jam questions
Do I need to add pectin?
No. Cranberries bring their own natural pectin, and the jam thickens more as it cools.
Can I use frozen cranberries?
Yes. Use the same 12 oz. They may take a little longer to come to a boil, and they will burst the same way.
What kind of pears work best?
Any ripe pear you can peel and dice. You need 3 cups, which is about 3 pears.
Can I skip the canning step?
Yes, if you plan to keep it in the fridge. Ladle it into clean jars, refrigerate it and use it within 3 weeks.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cranberry Pear Jam
Ingredients
Instructions
Put 2 small plates in the freezer. Combine everything in a heavy pot and bring to a boil over medium high heat, stirring until the sugar dissolves.
Boil gently 15 to 20 minutes, stirring often, until the cranberries burst, the pears are soft and it reaches 220°F or wrinkles on a frozen plate.
Remove from the heat and skim the foam.
Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 3 weeks.
Notes
Cranberries are packed with natural pectin, so this jam thickens more as it cools.