Canning Recipes

Sherried Pear And Cranberry Jam

Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups fresh or frozen cranberries - (abt 1/2 lb)
4 ripe pears - (to 5) -- abt 2 lbs
5 cups granulated sugar
1/2 cup water
1/4 cup sherry
1 package Certo Crystals Fruit Pectin

Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl.

Peel, core and finely chop pears. They should measure about 2 cups. (Do
not chop in food processor; they will turn to mush.) Add chopped pears to
cranberries. Stir in sugar until well mixed. Let stand for 10 minutes.

Combine water, sherry and fruit pectin crystals in a small saucepan.
Bring to a boil and boil for 1 minute, stirring constantly. Stir into
fruit mixture. Continue stirring for 3 minutes. (There will be a few
sugar crystals remaining.)

Immediately pour into jars. Cover at once with tight lids. Let stand at
room temperature until set. It may take up to 24 hours. Then, store in
the refrigerator or freezer. Jam will keep well in the refrigerator for
up to 3 weeks or in the freezer for several months.

This recipe yields 6 1/2 cups.

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