Gingerbread Cranberry–Pear Jam
Gingerbread Cranberry–Pear Jam is sweet and tart, with a soft, spoonable texture and little pieces of tender pear. The first bite is bright and fruity, then the warm gingerbread spice comes through and lingers. It’s the kind of jam I’d spoon onto a hot buttered biscuit or serve with baked brie at Christmas.
Ingredients
- 1 12-ounce bag cranberries
- 2 medium pears peeled, cored, and cut into ½-inch dice
- Finely grated zest and juice of 1 orange
- 1 cup packed brown sugar
- 2 teaspoons homemade gingerbread spice blend
- 1 teaspoon vanilla extract
Instructions
- Put a small plate in the freezer for testing the jam later. Rinse and drain one 12-ounce bag of cranberries. Zest one orange before juicing it, taking just the colored outer peel. Peel, core, and dice two pears into roughly ½-inch pieces so they cook evenly and are easy to break up with a potato masher.Combine the cranberries, pears, orange zest and juice, 1 cup packed brown sugar, and 2 teaspoons homemade gingerbread spice blend in a wide, heavy-bottomed pot. Heat over medium, stirring as the sugar dissolves and the fruit releases its juices. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 10 to 15 minutes, stirring occasionally. Cook until most of the cranberries have burst and a piece of pear crushes easily against the side of the pot with a spoon. Check the pears before moving on, since firm ones can take longer than the cranberries.Use a potato masher to break up the softened fruit right in the pot. Leave a few small pieces of pear for texture, or mash a little more if you prefer a smoother spread.Bring the mixture back to a steady boil and cook uncovered, stirring often, for about 5 to 10 minutes before checking the set. As the jam thickens, stir more frequently and sweep the spoon across the bottom of the pot so the fruit doesn’t stick or scorch.When the jam starts to mound slightly on a spoon, take the pot off the heat and spoon a little onto the cold plate. Let the sample cool for about a minute, then push it with your fingertip. If it mounds softly or wrinkles a little, it’s ready. If it runs straight back into the space you cleared, return the pot to the heat for another 2 to 3 minutes and test again. Stop when the cooled sample is spreadable. The jam in the pot will still look looser while it’s hot.Once the jam is done, take the pot off the heat and stir in 1 teaspoon vanilla extract.StorageSpoon the jam into clean containers and let it cool briefly before covering and refrigerating. For longer storage, freeze it in freezer-safe containers with room for expansion. If you’re giving it as a gift, label it “Keep Refrigerated” and keep it chilled when you hand it over.
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