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    Home » seasonal recipes » winter » A New Obsession - Cranberry-Pear-Lemon Jam

    A New Obsession - Cranberry-Pear-Lemon Jam

    Feb 1, 2009 · Leave a Comment

    Cranberry-Pear-Lemon JamI suppose it was only a matter of time before the jam bug came along and bit me. I've always been in love with the way jams look - all those jewel-like colours in their pretty glass jars, and the way they captured the taste of summer fruits even in the middle of winter.

    It began innocently enough... a bag of oranges on sale, some leftover pomegranates that I'd bough to as Christmas decorations, and a whole two weeks of vacation time just begging to be filled with all those things I can never seem to find time to do. Before I knew it, I was hunched over the stove brewing a batch of Orange-Pomegranate Marmalade, which was swiftly devoured by the entire household (including a visiting Mumsy Dearest, who declared it was divine).

    I suppose there's always room for one more reason to hover over a hot stove stirring away at a bubbling mixture while inhaling delicious aromas... Right?

    Now I'm just counting down to summertime and its bounty of fresh fruit, since it'll offer up a million new possibilities. Blueberry-Ginger? Mulberry-Blackberry-Raspberry? Peach-Amaretto? Strawberry-Rhubarb? It's enough to make a girl giddy. In the meantime, though, here's a lovely tangy combination that takes advantage of a few fruits that are readily available in the dead of winter.

    //

    Cranberry-Pear-Lemon Jam
    Adapted from Small Batch Preserving by Ellie Topp & Margaret Howard

    2 lemons, washed and scrubbed
    ½ cup water
    4 large pears, peeled, cored and diced (~4 cups)
    3 cups fresh cranberries
    1 ½ cups sugar

    Using a very sharp knife, cut lemons in half, and then cut halves into very thin slices; discard ends. Transfer lemon slices to a mixing bowl. Add ½ cup water and refrigerate overnight to soften the peel.
    The following day, sterilize three one-pint jars.
    Using a food processor, pulse the cranberries until finely chopped. Combine in a large non-reactive saucepan with pears, lemon slices and soaking liquid.
    Bring to a boil over high heat. Cover, reduce to a simmer and cook for 15 minutes, stirring frequently. Gradually add sugar, stirring until sugar is dissolved.
    Increase heat to high and bring to a high boil. Cook, uncovered, until mixture forms a gel, about 30 minutes, stirring frequently. Remove from heat.
    Carefully ladle into sterilized jars. Keep refrigerated in an air tight container for up to a month, or process for 15 minutes in a boiling water bath and store in a cool, dry place for about 6-12 months.

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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