Sherried pear & cranberry jam
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Sherried pear & cranberry jam
  Cranberry    Pears  
Last updated 6/12/2012 1:22:47 AM. Recipe ID 55583. Report a problem with this recipe.
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      Title: Sherried pear & cranberry jam
 Categories: Fruits, Jams
      Yield: 6 Cups
 
  1 1/2 c  Fresh or frozen cranberries,
           About 1/2lb (250g)
      4    (or 5) ripe pears, about 2lb
      5 c  Granulated sugar
    1/2 c  Water
    1/4 c  Sherry
      1    Box Certo Crystals Fruit
           Pectin
 
  Place cranberries in a food processor and whirl, using an on-and-off
  motion, until coarsely ground. Turn into a large bowl. Peel, core and
  finely chop pears. They should measure about 2 cups. (Do not chop in
  food processor; they will turn to mush.) Add chopped pears to
  cranberries. Stir in sugar until well mixed. Let stand for 10
  minutes. Then, combine water, sherry and fruit pectin crystals in a
  small saucepan. Bring to a boil and boil for 1 minute, stirring
  constantly. Stir into fruit mixture. Continue stirring for 3 minutes.
  (There will be a few sugar crystals remaining.) Immediately pour into
  jars. Cover at once with tight lids. Let stand at room temperature
  until set. It may take up to 24 hours. Then, store in the
  refrigerator or freezer. Jam will keep well in the refrigerator for
  up to 3 weeks or in the freezer for several months. Makes 6 1/2 cups.
  




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Recipe ID 55583 (Apr 03, 2005)

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