Today after work I started making my jams using the Anjou pears and cranberries I purchased last week. For jams, compotes, and conserves I like for my pears to age get soft and mushy. They are sweeter to me and break down better in the product. When I make chutneys I like the pears hard and firm because I enjoy a little crunch.
So I started with making some Spiced Cranberry Jam which I got from Marisa McClellan’s Blog Food in Jars. I have made this several times. This really is a perfect holiday gift and the smell is amazing. It is tasty on ham, chicken, and pork loin… so tasty.
The best thing about this recipe is that it is so quick to make. The cranberries don’t take long to break down and with the natural pectin in the product it gels fairly quickly!
