Ingredients for 4 cups:
12 ounce bag fresh cranberries
1/2 cup cool water, divided
2 large ripe Bartlett pears (1 1/2 pounds)
1 1/2 cups granulated sugar
Fill a kettle fitted with a slotted insert or rack on the bottom with 4 quarts cool water . Add enough clean preserving jars to hold 4 cups jam. Cover the pot, bring water to a boil and simmer for 15 minutes.
Rinse, drain and pick over the cranberries removing all spoiled ones. Place in a 4 quart saucepan with 1/4 cup water. Cover and bring to a simmer, uncover and simmer slowly for 10 minutes.
Peel, quarter, core and dice the pears. Add them and the remaining 1/4 cup water to the cranberries. Cover and bring mixture back to the simmer over medium low heat. Cook for 5 minutes, stirring regularly to avoid sticking. Begin adding the sugar, 1/2 cup at a time, allowing the jam to return to the simmer before adding more. Once all the sugar is added, continue cooking another 3 -5 minutes until jam falls in thick drops from a spoon.
Off the heat, transfer the hot jam into a quart container. Let the mixture sit 2 -3 minutes stirring the contents to distribute the pear pieces throughout. Remove the sterilized jars to a cooling rack. Dip jar lids into the hot water and remove to the rack sealing side up. Dip a funnel into the hot water and insert it into the mouth of one of the jars. Pour the hot jam through the funnel until it reaches the point where the funnel widens. Slip off the funnel and check to see that there is no moisture or jam on the lip of the jar. Place on the lids on the jar. Screw on a clean cap tightly and invert the jar for 15 seconds to sterilize the air in the small pocket at the top of the jar. Turn upright and place the jar on the rack to cool.
