Cranberry Orange Pear Jam - A Celebration Of The Holiday Season
I am very excited about the upcoming holiday season, and what better way to celebrate the festive spirit than with the lovely combination of cranberries, oranges, and pears?
This Cranberry Orange Pear Jam not only looks like Christmas but also captures the season's essence in every spoonful!
With sweet and tangy notes, this homemade jam takes the best of the season's harvest—luscious cranberries, juicy pears, and zesty oranges—and transforms them into the perfect combination of flavors.
Whether you're a seasoned jam maker or a novice in the kitchen, this recipe will not disappoint and is very easy to make!
cranberry orange pear jam recipe
Fresh cranberries bring a burst of tartness, perfectly balanced by the sweetness of ripe pears.
Adding orange juice and zest adds a citrusy brightness, while fresh ginger brings a hint of warmth.
Lastly, a carefully curated mix of spices, including cinnamon, allspice, nutmeg, and optional clove, brings all the cozy holiday flavors.
Spread it on warm toast, swirl it into yogurt, serve with cheese, or use it as a glaze for holiday roasts—the possibilities are endless!
Prep Time: 20 Minutes
Processing Time: 10 Minutes
Makes: About 6 half-pint jars (8oz) or 250mL jars
INGREDIENTS:
6 cups or 1.5 lbs. (675 g) fresh cranberries
3 cups (340 g) diced pear (3 regular)
4 cups (1,000 mL) sugar
1 cup (250 mL) orange juice
2 Tbsp orange zest
1 Tbsp grated fresh ginger
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
1/8 tsp ground clove (optional)
DIRECTIONS:
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm, soapy water and set aside.
STEP 2
Combine all ingredients in a wide saucepan or jam pot and bring to a boil over medium heat. Reduce heat and keep at a low boil, stirring frequently. Continue cooking until jam is set and reaches near 220°F on a thermometer.
STEP 3
Ladle hot jam into a hot jar leaving ¼-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Fill one jar at a time with the food content. Do not assembly line fill.
STEP 4
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water.
Repeat steps 3-4 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 7
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the half-pint jars for 10 minutes, adjusting for altitude.
STEP 8
When the processing time is complete, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
STEP 9
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - a properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
recipe notes:
If you want to reduce, replace with sweetener, or omit the sugar, you can, and it is totally safe to do so. However, the end result may not be as sweet, balanced in flavor, have the desired consistency, and may lose its color over time.
Here are some alternatives for sugar in canning recipes:
Non-caloric sweeteners such as Splenda or stevia. Liquid stevia works better for purity of taste, ease of use, and quality results.
Ascorbic acid can also be used to retain the color when no sugar is used. Use ¼ to ½ teaspoon crystalline ascorbic acid per quart of fruit.
Use 'no sugar needed pectins' for jams and jellies to help get a firmer set.
Have other concerns when it comes to canning? I totally get that! Read more here on how you can address all your canning fears, problems, and concerns with easy solutions.
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cranberry orange pear jam
INGREDIENTS:
6 cups or 1.5 lbs. (675 g) fresh cranberries
3 cups (340 g) diced pear (3 regular)
4 cups (1,000 mL) sugar
1 cup (250 mL) orange juice
2 Tbsp orange zest
1 Tbsp grated fresh ginger
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
1/8 tsp ground clove (optional)
DIRECTIONS:
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm, soapy water and set aside.
STEP 2
Combine all ingredients in a wide saucepan or jam pot and bring to a boil over medium heat. Reduce heat and keep at a low boil, stirring frequently. Continue cooking until the jam is set and reaches nearly 220°F on a thermometer.
STEP 3
Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, and then pulling inwards. Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Fill one jar at a time with the food content. Do not assembly line fill.
STEP 4
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water.
Repeat steps 3-4 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 7
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the half-pint jars for 10 minutes, adjusting for altitude.
STEP 8
When the processing time is complete, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
STEP 9
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
I hope you love this as much as our family does! It’s definitely a crowd-pleaser during the holidays!
READ MORE: All you need to know about canning vegetables and fruits
Love, Annette xx
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