Holiday Jam

Ingredients

• 1 lb fresh or frozen whole cranberries
• 1 lb ripe but firm pears (Peeled and shredded; Anjou, Bosc, or another pear variety may be used.)
• 1 cup water
• 2 tbsp orange zest (Finely grated; from 2 oranges.)
• 0.5 cup orange juice (Juice from 2 oranges.)
• 3 cup sugar
• 2 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.25 tsp ground ginger

Steps

1. 1

   Place 2 small plates in the freezer to chill for testing the jam later.

2. 2

   Set a canning rack in a large pot and place four 1-cup jars in the rack. Add enough water to cover the jars by 1 inch.

3. 3

   Bring the water to a simmer over medium heat. Turn off the heat, cover the pot, and keep the jars hot.

4. 4

   In a Dutch oven, combine the cranberries, shredded pears, water, orange zest, and orange juice.

5. 5

   Bring the fruit mixture to a boil over high heat.

6. 6

   Reduce the heat to medium, cover, and simmer for 3 to 5 minutes, stirring occasionally, until the cranberries burst and the fruit softens.

7. 7

   Stir in the sugar, cinnamon, nutmeg, cloves, and ginger.

8. 8

   Continue to boil the mixture uncovered until the sugar has completely dissolved.

9. 9

   Remove the Dutch oven from the heat. Crush the fruit with a potato masher until it is mostly smooth.

10. 10

    Return the mixture to a boil over medium-high heat.

11. 11

    Cook for 8 to 10 minutes, stirring and adjusting the heat as needed, until the jam thickens and registers 217 to 220°F on an instant-read thermometer. At higher elevations, the temperature will be lower.

12. 12

    Remove the pot from the heat.

13. 13

    Place 1 teaspoon of jam on one chilled plate and freeze it for 2 minutes.

14. 14

    Drag your finger through the jam on the plate. The jam has reached the correct consistency when your finger leaves a distinct trail.

15. 15

    If the jam is runny, return the pot to the heat and simmer for 1 to 3 minutes longer, then repeat the chilled-plate test.

16. 16

    Skim any foam from the surface of the jam with a spoon.

17. 17

    Place a dish towel flat on the counter. Using a jar lifter, remove the hot jars from the pot, allowing the water to drain back into the pot. Place the jars upside down on the towel and let them dry for 1 minute.

18. 18

    Using a funnel and ladle, portion the hot jam into the hot jars, leaving 1/4 inch of headspace.

19. 19

    Slide a wooden skewer along the inside edge of each jar and drag it upward to remove air bubbles.

20. 20

    For short-term storage, let the jam cool to room temperature. Cover and refrigerate until set, 12 to 24 hours. It can be refrigerated for up to 2 months.

21. 21

    For long-term storage, while the jars are still hot, wipe the rims clean. Add the lids and screw on the rings until fingertip-tight; do not overtighten.

22. 22

    Return the pot of water with the canning rack to a boil. Lower the filled jars into the water, cover the pot, and bring the water back to a boil before starting the timer.

23. 23

    Process the jars according to altitude: boil for 15 minutes at up to 1,000 feet, 20 minutes at 1,001 to 3,000 feet, 25 minutes at 3,001 to 6,000 feet, or 30 minutes at 6,001 to 8,000 feet.

24. 24

    Turn off the heat and let the jars sit in the pot for 5 minutes longer.

25. 25

    Remove the jars from the pot and let them cool undisturbed for 24 hours.

26. 26

    Remove the rings, check the seals, and clean the jar rims. Sealed jars can be stored for up to 1 year.

Notes

The structured recipe gives a total time of 14 hours 45 minutes, including cooling and setting. Use a tested water-bath canning procedure and process according to altitude. The structured nutrition lists approximately 43 calories and 11 g carbohydrate per serving; the ingredient-level nutrition estimates are based on the full listed ingredients and are approximate.

Nutrition per serving

• condiment
• jam
• preserve
• canning
• make-ahead
• vegetarian
• vegan
• gluten-free