Pear Halves with Cranberries

Pear-Cranberry Conserve with Almonds & Crystallized Ginger


Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)
Allison says: "The combination of pear and cranberry is a delightful one for fall. The addition of ginger really makes the flavors sing, and the almonds provide a chewy crunch. For the best texture, use pears that are still quite firm so that the pear pieces remain intact when cooked. While unsweetened dried fruit is generally preferable in conserves, it’s very difficult to find unsweetened dried cranberries, so feel free to use the sweetened version if that’s what you have available."


TIP: Crystallize It!
This recipe calls for crystallized ginger — essentially, slices of fresh ginger root that have been cooked and preserved with sugar. Crystallized ginger is easy and quick to chop, so it’s very convenient in recipes. It’s available at Asian markets and at many natural food stores.
Servings 5 cups


  • 2 pounds ripe firm pears
  • ½ cup dried cranberries
  • 2 tablespoons crystallized ginger finely chopped
  • ½ cup sliced almonds
  • cups water
  • ½ cup lemon juice bottled
  • 4 teaspoons calcium water see step #1
  • 1 cup sugar
  • 3 teaspoons Pomona’s pectin powder mixed with sweetener


  • Before you begin, prepare calcium water.
    Todo this, combine ½ teaspoon calcium powder (in the small packet in your box ofPomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
  • Peel, core, and dice pears.
  • Combine diced pears in a saucepan with dried cranberries, crystallized ginger, sliced almonds, and the 1½ cups water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 5 to 10 minutes or until fruit is soft, stirring occasionally. Remove from heat. Mix well.
  • Measure 4 cups of the cooked mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water, and mix well.
  • In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
  • Bring pear mixture back to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the conserve comes back up to a boil. Once the conserve returns to a full boil, remove it from the heat.
  • Can Your Conserve: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

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9 Responses

  1. Jennifer Moss
    | Reply

    This looks amazing. Can’t wait to try it!

  2. Margaret Schaefer
    | Reply

    Have you ever tried this with fresh cranberries? I am wondering if it would work if you double the amount of cranberries using fresh instead of dried.

    • Mary Lou Sumberg
      | Reply

      Hi Margaret,
      We haven’t tried this recipe with fresh cranberries, but we think it could work. It probably does make sense to double the amount of cranberries.

      It’s possible you might need a little more sugar since the cranberries wouldn’t be sweetened at all and dried cranberries usually are.

      Would love to hear your results if you give the fresh cranberries a try.

      Thanks for using Pomona’s Pectin — and happy jamming!

    • Chris Hartman
      | Reply

      I’ve got all the ingredients right now and going to try with the FRESH cranberries This looks brilliant. 🙂 Thanks for the idea Margaret :).

      • Denise Wilson
        | Reply

        How did it come out with fresh cranberries? That’s what I have too.

    | Reply

    This looks just perfect, for what I was wanting to make with Fall fruits.

  4. Joy M
    | Reply

    This looks so good and I have all the ingredients with my late pear tree just coming in. I have home dried cranberries from last season and hadn’t really decided what I’ll do with them. I’ll definitely be making this in the next few days.
    Thank you!

    • Mary Lou Sumberg
      | Reply

      You’re welcome Joy. Glad we hit the sweet spot for you with that recipe.

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