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Sherried Pear and Cranberry Jam
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Yield: 6 cups. Place cranberries in a food processor and whirl, using an on-and-off motion, until coarsely ground. Turn into a large bowl. Peel, core and finely chop pears. They should measure about 2 cups. (Do not chop in food processor; they will turn to mush.) Add chopped pears to cranberries. Stir in sugar until well mixed. Let stand for 10 minutes. Then, combine water, sherry and fruit pectin crystals in a small saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring for 3 minutes. (There will be a few sugar crystals remaining.) Immediately pour into jars. Cover at once with tight lids. Let stand at room temperature until set. It may take up to 24 hours. Then, store in the refrigerator or freezer. Jam will keep well in the refrigerator for up to 3 weeks or in the freezer for several months. Makes 6 1/2 cups.
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