10:32:00 PM
While researching recipes for the canning group this month I came across another holiday contender that would be fantastic in a gift basket or used for a cold winter morning scone. The recipe comes from Small Batch Preserving and is really a great combination of tart and sweet. The Bartlett's we used were a beautiful white flesh and the recipe was very easy to put together.  Here is recipe number three on today's "to do" list!

Here is a special thank you to all the ladies that worked hard in the kitchen today to make our five recipes a possibility! (Carla, Ginny, Mona, Juli, Cindy, Leah, Erin, and Chona) Thank You!
canning pears cranberry lemon jam
Cranberry Pear Lemon Jam

4 large Bartlett Pears, peeled cored and diced (4 cups)
3 cups coarsely chopped fresh or frozen cranberries
½ cup water
2 t. grated lemon rind
2 T. bottled lemon juice
1 ¼ cups sugar

Combine pears, cranberries, water, and lemon rind in a large stainless steel pot. Bring to a boil over high heat, cover, reduce heat and cook for 5 minutes stirring frequently.

Gradually add lemon juice and sugar, stirring until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
Ladle into hot jars, leaving ¼ headspace and process for 10 minutes at a full boil.
Makes 8 - 4 oz jars. 

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