Traditional Cranberry Orange Pear Jam

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Preserving Method: Water Bath Canning

  1. WASH, peel and core pears. Coarsely chop pears, then crush one layer at a time with a potato masher. Wash cranberries. Remove and discard blemished cranberries and coarsely chop cranberries. Measure required quantity of pears and cranberries. Measure remaining ingredients for your recipe; set aside.
  2. PLACE crushed pears and cranberries in an 8-quart saucepan. Add orange juice to fruit mixture. Sprinkle with orange zest. Gradually stir in Ball® brand RealFruit™ Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar and cinnamon, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam.
  4. LADLE hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and adjust band to finger-tip tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
  5. LOWER the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars