Not so sweet version of these classic autumn flavors.
3 cups pears – cored, finely chopped and crushed (I kept the peels on – your choice)
2/3 cup dried cranberries, coarsely chopped
1/4 cup pomegranate juice or unsweetened apple juice or cider
1/4 cup bottled lemon juice
1 1/2 cups granulated sugar or 3/4 cup honey
1 teaspoon cinnamon, organic preferred
2 teaspoons Pomona’s pectin powder
2 teaspoons calcium water (included with Pomona’s Pectin)
In a small bowl, mix together sugar or honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, and the calcium water. Bring to a full boil.
Add honey-pectin or sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 5 cups.