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Cranberry-Pear Fruit Jellies

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Introduction

Experience the delightful fusion of tart cranberries and sweet, succulent pears in our “Cranberry-Pear Fruit Jellies”. This recipe combines fresh ingredients with traditional preserving techniques to create a delectable treat that’s both visually appealing and delicious.

Tips for this Recipe

To ensure the perfect set, be sure to use high-quality pectin from Certo and follow the recommended quantities precisely. Stirring gently during the cooling phase helps prevent crystallization of the sugar.

Why you will love this recipe

Our “Cranberry-Pear Fruit Jellies” offer a refreshing burst of flavors, capturing the essence of autumn. The natural sweetness and fruity tang make them an excellent addition to any breakfast table or holiday spread.

Ingredients

  • 3 firm-ripe Comice or Bartlett pears (1 1/2 lb total)
  • 1 (12-oz) bag fresh or frozen cranberries
  • 1 cup water
  • 3 3/4 cups sugar
  • 2 tablespoons unsalted butter
  • 1 (3-inch) cinnamon stick
  • 2 (3-oz) packages Certo liquid pectin (not powdered)

Adviced Equipments

  • Jar or Jelly Pot (1-quart size)
  • Pectin Powder
  • Large Pot
  • Fine Mesh Sieve or Food Mill
  • Canning Utensils Set (including jar lifter, funnel, bubble popper)
  • Silicone Baking Mat or Spatula
  • Precision Thermometer
  • Stirring Spoon with Long Handle
  • Glass Jelly Jars (24 oz or similar size)
  • Lid Tenderizer Tool

History of the Recipe

The art of making jellies has been a tradition passed down through generations. The “Cranberry-Pear Fruit Jellies” recipe pays homage to this rich history, blending classic preserving methods with contemporary flavors for a timeless treat.

Fun Facts about This Recipe

Did you know that cranberries are one of the few fruits native to North America? They were used by Native Americans long before European settlers arrived. Pears, on the other hand, have been enjoyed since ancient times across various cultures for their versatility and nutritional value.

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Cranberry-Pear Fruit Jellies

Cranberry-Pear Fruit Jellies

amanda

Equipment

  • - Jar or Jelly Pot (1-quart size)

  • - Pectin Powder

  • - Large Pot

  • - Fine Mesh Sieve or Food Mill

  • - Canning Utensils Set (including jar lifter, funnel, bubble popper)

  • - Silicone Baking Mat or Spatula

  • - Precision Thermometer

  • - Stirring Spoon with Long Handle

  • - Glass Jelly Jars (24 oz or similar size)

  • - Lid Tenderizer Tool

Ingredients

  • 3 firm-ripe Comice or Bartlett pears (1 1/2 lb total)

  • 1 (12-oz) bag fresh or frozen cranberries

  • 1 cup water

  • 3 3/4 cups sugar

  • 2 tablespoons unsalted butter

  • 1 (3-inch) cinnamon stick

  • 2 (3-oz) packages Certo liquid pectin (not powdered)

  • an 8-inch square baking pan

Instructions

1

Instruction 1

Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
2

Instruction 2

Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
3

Instruction 3

Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
4

Instruction 4

Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
5

Instruction 5

Put a plate in freezer to chill.
6

Instruction 6

Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
7

Instruction 7

Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
8

Instruction 8

Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
9

Instruction 9

Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
10

Instruction 10

Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
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