beautiful cranberry tart on a white tablecloth

Pearberry Jam

Pearberry Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 4 cups


  • 3 cups pear peeled, cored, and mashed
  • ½ cup processed raw cranberries
  • teaspoons calcium water see step #1
  • 2 Tablespoons lemon juice bottled
  • ¾ cup plus 1/8 cup sugar or ½ cup honey
  • 2 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’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 jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, peel, core, and mash pears.
  • Wash cranberries, then finely chop in food processor or blender.
  • Measure correct amounts of both pear and cranberry into sauce pan.
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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6 Responses

  1. Elizabeth
    | Reply

    Could plums be used in place of the pears? I have no idea what type of plums they are, just from a neighbors tree.

    • Shelby Collings
      | Reply

      Yes, they sure can!

  2. Rebecca
    | Reply

    The sweetener in this recipe- is it 3/4 C sugar plus (your choice of an additional 1/8 C sugar or 1/2 C honey), or (3/4 C sugar plus 1/8 C sugar), OR 1/2 C honey, replacing all sugar?

    That bit doesn’t scale up in the print menu, by the way. I can’t wait to make this for holiday treats this year!

    • Shelby Collings
      | Reply

      Yes, you can certainly use all sugar! So sorry about the scale glitch, it is a work in progress 😊

  3. Nancy
    | Reply

    Could plumcots/prucots be used in place of the cranberries? I’m also using canning/hard pears so can I increase the sugar if needed? Thanks!

    • Shelby Collings
      | Reply

      Yum! Yes, that should work just fine for this recipe 😊

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