Margis Cranberry Pear Jam Recipes

CRANBERRY PEAR AND LEMON JAM

Steps:

• Core, peel, and chop pears into medium size pieces.
• Heat the cranberries, pears and pomegranate juice in a large pot over medium/high heat to a boil. Reduce heat and simmer for 30 minutes. The cranberries will begin to pop and mixture will begin to get thick.
• Puree mixture right in pot with electric soup mixer or remove mixture from pot and blend in blender. Since this is a jam it shouldn't be too chunky. I like my jams smooth.
• Combine sugar and pectin in a bowl. Add sugar/pectin mixture to the pot and then add the lemon juice and rind.
• Simmer another 10 to 15 minutes.
• Pour mixture into clean jars and wipe the rims clean. Attached the lids and submerge in a hot water bath (200 degrees or boiling) for ten minutes. Once removed from water lids will pop and that is how you know they are sealed.
• Let cool on kitchen counter. Makes just about 7 half pint 8 oz. jars.
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• VARIATION:.
• Follow recipe instructions and Instead of pomegranate juice, add 1 cup orange juice and instead of lemon juice and rind, add 2 tablespoons of orange rind. This is good with a dash of cinnamon too! A dash is about 1/2 teaspoon or a little more.

CRANBERRY PEAR JAM

Steps:

• 1. Peel, core and dice pears. Chop cranberrys in food processor. Frozen cranberrys are very noisy.....you might want ear protection, I did!
• 2. In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
• 3. Gradually add in the lemon juice and sugar. Boil rapidly for 15 minutes. Process 10 minutes.
• 4. I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.