Recipe Archives->Preserving->Pear Cranberry Jam

Sherried Pear And Cranberry Jam
Yield: 6 cups

1 1/2 c fresh or frozen cranberries, about 1/2lb (250g)
4 or 5 ripe pears, about 2lb
5 c granulated sugar
1/2 c water
1/4 c sherry
1 box Certo Crystals Fruit Pectin

Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl. Peel, core
and finely chop pears. They should measure about 2 cups. (Do not
chop in food processor; they will turn to mush.) Add chopped pears
to cranberries.  Stir in sugar until well mixed. Let stand for 10
minutes. Then, combine water, sherry and fruit pectin crystals in
a small saucepan. Bring to a boil and boil for 1 minute, stirring
constantly. Stir into fruit mixture.  Continue stirring for 3
minutes. (There will be a few sugar crystals remaining.) Immediately
pour into jars. Cover at once with tight lids.  Let stand at room
temperature until set. It may take up to 24 hours. Then, store in
the refrigerator or freezer. Jam will keep well in the refrigerator
for up to 3 weeks or in the freezer for several months. Makes 6
1/2 cups.

Printable version: pear-cranberry-jam.txt.