Pear and Cranberry Jam with Vanilla

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel the pears and cut into small pieces. Boil the cranberries in a little sugar water for about 5 minutes. Add the chopped pear and let simmer for about 5 minutes.
As soon as the pear is soft, puree the fruit. Stir in the vanilla pulp and the preserving sugar. Continue cooking for at least 3 minutes. Then do the gelling test and fill the jam into sterile jars.
You can also leave out the vanilla pod and take more or less of the fruit. The main thing is to use 1 kg of fruit.
Tip for the single household: use 300 g of fruit and 150 g of preserving sugar 2: 1. The amount is enough for a large glass.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.