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.
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