My food critics all agree you could double or triple the amount of cranberries in this recipe. I will be doing so next time I make a batch.
Servings: 6-8 (8 oz) jarsCook Time: BWB 10 min
3 cups crushed cored peeled pears
2/3 cup coarsely chopped dried cranberries *
1/4 cup unsweetened apple juice
1/4 cup bottled lemon juice
5 1/2 cups granulated sugar (This can be reduced a bit)
1 teaspoon ground cinnamon
1 pouch liquid pectin (I used regular pectin, with great success)
In a large, deep stainless steel pan, combine pears, cranberries, apple juice, lemon juice, sugar, and cinnamon.
Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin.
Boil hard, stirring constantly, for 1 minute.
Remove from heat and skim off any foam.
Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Remove any air bubbles and adjust headspace.
Adjust lids and process for 10 minutes (adjust to your altitude) in BWB.
Makes: 6-8 (8 ounce) jars
*Note—My food critics all agree you could double or triple the amount of cranberries in this recipe. I will be doing so next time I make a batch.
Categories: BWB Jams, Jellies, Butters & Preserves
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