Cranberry Pear Lemon Jam
Capture the flavors of fall with this irresistible Cranberry Pear Lemon Jam, a delightful spread bursting with tangy-sweet notes and vibrant color. Made with fresh cranberries, ripe pears, zesty lemon peel, and a hint of sugar, this jam strikes the perfect balance between tart and sweet. The recipe's simple stovetop method yields a beautifully textured jam, where soft chunks of fruit are suspended in a luscious ruby-red base. Whether you prefer it spread generously over toast, swirled into yogurt, or served alongside cheese on a charcuterie board, this homemade jam is as versatile as it is flavorful. With only 15 minutes of prep time and easy canning options, Cranberry Pear Lemon Jam is a must-add to your lineup of seasonal preserves. Perfect for gifting or savoring at home, this recipe is a celebration of seasonal produce and vibrant citrus zest!
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Recipe Information
Ingredients
- 2 cups fresh cranberries
- 3 medium ripe pears
- 1.5 cups granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.5 cups water
Instructions
Rinse the cranberries under cold water and set them aside.
Peel, core, and dice the pears into small, even pieces.
In a medium-sized saucepan, combine the cranberries, diced pears, granulated sugar, lemon zest, lemon juice, and water.
Place the saucepan over medium heat and stir the mixture occasionally until the sugar begins to dissolve, about 3-5 minutes.
Increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking.
Reduce the heat to low and let the mixture simmer for 20-25 minutes, stirring occasionally, until the fruit has broken down and the jam thickens. Use the back of a spoon to mash larger fruit pieces for a smoother texture, or leave them intact for a chunkier jam.
To check if the jam is ready, place a small spoonful on a chilled plate. Let it cool for a minute and run your finger through it; if it wrinkles slightly and holds its shape, it’s done.
Remove the saucepan from heat and let the jam cool for 5-10 minutes.
Transfer the jam into sterilized jars, leaving about 1/4-inch of headspace. Seal the jars tightly.
Let the jam cool to room temperature before storing it in the refrigerator for up to 2 weeks or processing the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 185.1 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
