Old Fashioned Autumn Jam with Cranberries, Pears and Apples (No Pectin)

This autumn jam cooks cranberries, ripe pears and apples down with sugar, cinnamon and a little ginger until the fruit sets on its own. There is no boxed pectin in the pot. It suits anyone who wants a first canning project with a short ingredient list, or a shelf of fall jars to hand out later in the year.

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The recipe gives a total time of 50 minutes and makes about 4 half pints. After the jars come out of the canner, they still need a full 24 hours of cooling before you check the seals, so plan your jam day with that rest in mind.

What goes into the pot

• 2 cups fresh or frozen cranberries (8 oz)
• 2 cups peeled and diced ripe pears (about 2)
• 1 1/2 cups peeled and diced apples (about 2 small)
• 3 cups granulated sugar
• 3/4 cup water
• 2 tbsp bottled lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger

Why this autumn jam sets without pectin

The three fruits do the thickening work together. Cranberries and apples bring plenty of natural pectin, the pears add body and sweetness, and the long gentle boil with the sugar and lemon juice pulls everything into a soft set. That is why the recipe leans on a gel test instead of a fixed cooking time. Fruit varies from week to week, so you watch the jam rather than the clock.

Cut the pears and apples the same size

This is the one prep step that changes the texture of the finished jar. When the pieces match, they soften at the same rate. If some cubes are large and some are tiny, the small ones fall apart into the syrup while the big ones stay firm, and you end up stirring longer than you need to. A small, even dice gives you a jam with soft bits of fruit spread through it.

Get the freezer plates ready first

Two small plates go in the freezer at the very start. It feels like a fussy detail, but by the time the jam is close, you want a cold surface waiting. A warm plate keeps the drop runny and tells you nothing.

How to make it, step by step

• Wash the half pint jars and lids in hot soapy water. Boil the jars for 10 minutes to sterilize them, then leave them in the hot water until you fill them. Put 2 small plates in the freezer.
• Combine the cranberries, pears, apples, sugar, water, lemon juice, cinnamon and ginger in a heavy pot. Bring to a boil over medium high heat, stirring until the sugar dissolves.
• Boil gently for 15 to 20 minutes, stirring often, until the cranberries burst and the fruit is soft.
• Do the gel test. The jam is ready at 220°F, or when a little spooned onto a frozen plate wrinkles when you push it after 1 minute. If it does not wrinkle, boil 2 minutes more and test again. Skim off the foam.
• Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims, add the lids and bands, and process for 10 minutes in a boiling water canner. Add 5 minutes if you live above 1,000 feet.
• Let the jars cool for 24 hours, then check the seals.

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What to watch for while it boils

A heavy pot matters here. Three cups of sugar can catch on a thin bottom, and scorched sugar gives the whole batch a bitter edge. Stir often, scraping across the base, especially in the last few minutes when the jam thickens and bubbles more slowly.

You will hear the cranberries pop as they burst. That is your sign the fruit is breaking down and releasing what sets the jam. Once most of them have split and the pear and apple pieces are tender, start testing. Pull the pot off the heat while you wait the minute on the frozen plate, so it does not keep cooking past the point you want.

The foam you skim at the end is harmless. Removing it keeps the jars clear and glossy instead of cloudy on top.

Serving it and keeping the jars

The flavor sits somewhere between cranberry sauce and spiced apple butter: tart from the berries, mellow from the pears, warm from the cinnamon and ginger. Spread it on toast, biscuits or English muffins, spoon it over plain yogurt, or set a jar on a holiday table next to roast turkey or pork.

Sealed jars keep for 1 year in a cool, dark place. Once a jar is opened, keep it in the refrigerator and use it within 1 month. Wait until the full 24 hour cooling time has passed before you check each seal and move the jars to the shelf.

If you like a jar of something homemade on the shelf, our coconut pineapple chili island jam goes in a sweet and spicy direction. For the holiday table, the cranberry orange gelatin salad and a bowl of classic Waldorf salad sit nicely beside it, and soft Amish molasses cookies bring the same warm spice.

Autumn jam FAQ

Can I use frozen cranberries?

Yes. The recipe calls for 2 cups of fresh or frozen cranberries (8 oz), so use whichever you have. Frozen berries go straight into the pot with everything else.

Do I need to add any pectin?

No. The cranberries, pears and apples set the jam on their own during the gentle boil. Rely on the 220°F reading or the wrinkle test on the frozen plate to know when it is ready.

I live at high altitude. What changes?

Add 5 minutes to the 10 minute water bath if you are above 1,000 feet. Everything else in the recipe stays the same.

How long does it keep once opened?

Store an opened jar in the refrigerator and finish it within 1 month. Unopened, sealed jars last 1 year in a cool, dark spot.

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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