Spiked Cranberry Pear Jam


Serves 10 | Start to finish: 20 minutes
from Edible Seattle November/December 2009

Look for local cranberries and Clear Creek’s pear brandy for this thick, sandwich-friendly jam.

2 Anjou pears, peeled, cored, and chopped
1/2 cup sugar
2 tablespoons water
1/2 cup pear brandy, divided
Pinch salt
1 cinnamon stick
1 1/4 pounds (20 ounces) cranberries

Bring chopped pear, sugar, water, 1/4 cup of the brandy, salt, and the cinnamon stick to a simmer in a medium saucepan, stirring until the sugar has dissolved. Add the cranberries, and cook and stir at a low simmer, mashing the berries against the side of the pan as they pop, for about 15 minutes, until most of the berries have popped. Stir in the remaining 1/4 cup brandy, and let cool. (Jam will thicken upon standing.)

MAKE AHEAD: Jam can be made up to a week in advance. Cool and store covered in the refrigerator.

*Gluten-free *Vegetarian *Dairy-free *Vegan

  • Share this >>
Share on facebook
Share on twitter
Share on pinterest
Share on email