Pear Cranberry Pie Filling

Pear Cranberry Pie Filling

Here is the pie filling that I did inspired by my new friend Renee! 
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Dessert
Cuisine American
Servings 20


  • 2 lbs pears (6 cups sliced)
  • 2 cups fresh cranberries
  • 1 1/2 cups sugar
  • 1/2 cup Clear Jel®  
  • 1 cup cold water
  • 1 1/2 cup apple juice (pear or white grape could also be used)
  • 4 T. bottled lemon juice
  • 1/4 t. Nutmeg or Allspice


  • Quality: Use firm pears. 
  • Yield: 2 quarts
  • Wash, peel, and core pears. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. Boil water and add each batch of pears then cranberries for 1 minute after the water returns to a boil.
  • Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel® and spice in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble.
  • Add lemon juice and boil 1 minute, stirring constantly. Fold in drained pears slices and cranberries immediately and fill hot jar with mixture without delay, leaving 1 1/2 inch headspace.
  • Remove air bubbles and adjust headspace if needed. Wipe rims of jar with a dampened clean paper towel. Adjust lid and process immediately.
  • Process in water bath for 25 minutes at a full boil.
  • Donna did a variation on this recipe by substituting raisins for the cranberries to create a Pear Raisin Pie filling. I think it turned out fantastic! 
Keyword Pear Cranberry Pie Filling