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Test Kitchen Approved

Spiced Pear-Cranberry Jam

Recipe By Adapted from Pomonas Pectin

Prep Time

5 Minutes

Cooking Time

20 Minutes

Recipe By Adapted from Pomonas Pectin

This is the perfect fall jam...goes great with breakfast toast or a holiday turkey.

Recipe Notes

*Before you begin, prepare Pomona’s Pectin calcium water. To do this, combine 1/2 tsp. calcium powder (in the small packet in your box of Pomona’s Pectin) with 1/2 cup water in a small glass jar with a lid. Shake well. There will be extra calcium water; store in the refrigerator for future use in other Pomona's Pectin recipes.


2 lbs. fully ripe pears

1 (12 oz.) bag cranberries (fresh or frozen)

0.75 cups water

0.25 cups lemon juice

4 tsp. calcium water*

1 cups sugar

3 tsp. Universal Pectin (like Pomona's brand)

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Ground Nutmeg

    Nutmeg, native to the Banda Islands of Indonesia commonly referred to as the Spice Islands, is the seed of a fruit produced by an evergreen tree. T...

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  • Sliced Crystallized Ginger

    The sweet, yet sharp flavor of crystallized ginger not tastes good, it’s also good for you. Ginger has been recognized for its medicinal values for...

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To prepare: Peel and core pears then mash them in a large bowl; set aside. Rinse cranberries; add to a saucepan with the water. Bring to a boil then reduce heat and simmer, covered, for 10 min. or until soft and most cranberries have burst, stirring occasionally. Remove from heat and lightly mash cranberries. Add mashed pears and mix well. Add spices, crystallized ginger, lemon juice and the 4 tsp. of prepared calcium water; mix well. In a separate bowl, combine sugar and the 3 tsp. pectin powder; mix thoroughly and set aside. Bring fruit mixture to a boil. Slowly stir in pectin-sugar mixture. Continue to stir vigorously for 1 to 2 min. to dissolve pectin while jam comes back to a boil. Once back to a full boil, remove it from the heat.

To can: Ladle hot jam into sterilized canning jars, leaving 1/4 inch headspace at the top of the jars. Remove trapped air bubbles, wipe rims with a damp cloth, and fasten loosely with 2-piece canning lids. Lower filled jars into boiling water, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Cover and return water a rolling boil and process for 10 min. Turn off heat and allow jars to sit, untouched, for 5 min., then remove jars and allow them to cool, undisturbed, for 12 to 24 hrs. Confirm that jars have sealed (lids should not bounce back when pressed), then store at room temperature in the pantry. Refrigerate any jars that did not seal.