Cranberry Pear Jam

How do you like your pear? I for instance hate it when they go soft. I prefer my pears to be so hard that you almost lose a tooth when biting into it. My husband is always shaking his head and ends up eating the soft pears. Not this time. I had some pears leftover and some cranberries too. Hm, what to do? Jam of course! Birdie was squealing happily on her blanket and I went to work and cut up some ripe pears.


Pear and Cranberry Jam

1lb frozen cranberries

3-4 ripe and soft pears

1 tsp Saigon cinnamon

3:1 German Gelierzucker (Pectin of your choice)

Amount of sugar according to your Pectin brand and kind


I know I am a total snob when it comes to making jam. I always bring back some Dr. Oetker 3:1 Pectin which allows me to cut down on sugar! Cut up your pears and cook your cranberries and strain through a sieve. Now add the cranberry sauce to the pears, add your pectin and sugar and boil for 10-15min. At the end I added the cinnamon.

Have some clean jars ready and fill them but leave a little bit of space. I put the filled jars in a water bath for another 15min. I think apart from the regular jam toast, it would also be nice with some roasted pork. Enjoy!


Wie esst ihr eure Birnen am liebsten? Ich persoenlich esse meine knueppelhart und hasse es wie die Pest, wenn sie nur ein kleines bisschen weich werden. Die darf mein armer Ehemann haben.

Ich hatte noch gekochte Cranberries und 4 total weiche Birnen. Hmpf! Wegschmeissen gibt es nicht, also wird die Marmeladenkueche angeworfen!

Cranberry und Birnenmarmelade

500g gefrorene Cranberries

4 grosse weiche Birnen

Dr. Oetker 3:1 Gelierfix

1 Tl Saigon Zimt



Birnen schaelen und kleinschneiden. Cranberries kochen und dann durch ein Sieb geben. Vorsichtig beim Kochen, denn die Biester platzen auf und spritzen alles voll. Lektion gelernt!

Cranberrysosse und Birnen aufkochen und das Gelierzucker hinzugeben. Das Ganze ca. 15 min stark kochen und zum Schluss den Zimt hinzugeben. Die Marmelade in saubere Glaeser fuellen und etwas Platz lassen. Ich habe die gefuellten Glaeser dann noch 15min im Wasserbad abgekocht. Ausser dem ueblichen Marmeladentoast, wette ich, dass es auch zu einer Schweinebraten passen wuerde. Voila!


Er laesst mich machen, aber ob er sie isst, ist fraglich haha.


3 Responses to “Cranberry Pear Jam”

  1. 1 Margarita Mai 16, 2012 um 7:52 pm

    Hi Jen! I’m not sure where to leave a reply that you can easily see, so I decided to leave it here. Thanks for the nice comment on my blog… my mom lives in the Philippines… I haven’t seen her in a long time because I am afraid of visa complications that could happen if I go home and would not want to be stuck in the Philippines and not able to get back here. Sad, right? I am on a work visa but somehow not registered as a foreign worker back home. The Philippines government system suck big time and I don’t know what kind of things will be in store for me once I enter or leave or something like that. Makes me so sad… I’m sorry to know that you are far away from your mom too. Isn’t it so sad? I really wish I just lived next door to her… that would be awesome! -Margarita
    P.S. Your jam looks delish! I should start learning how to can!

  2. 2 Leslie September 9, 2012 um 8:42 am

    I hope I can leave a message here in English — I am also just learning how to can. I want to make this jam, but you don’t mention how much sugar you need. I’d optimally like to make it completely without sugar or any other sweetener, but would I have to use pectin to be able to do that? Wouldn’t it be safe to can without sugar because of the tartness of the cranberries? Hoping to hear from you so I can proceed with this delicious sounding jam.

    • 3 prairiesummers September 9, 2012 um 9:11 am

      Hi Leslie,
      I am not an expert either but I am using a pectin from Germany called 3:1 which means 350g sugar for 1000g of fruit. I know that you an get pectin light which uses less sugar. I don,t think you can skip the sugar completely. Unless you plan on eating the jam right away. Otherwise the jam will not stay safe and will go bad pretty soon.

      On a side note, the cranberries are pretty tart and your jam would be very sour if you are not using any kind of sweetener. Please let me know how it goes, Jen

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