Directions:
- Combine pears, cranberries, water and lemon rind in a large stainless steel or enamel saucepan.
- Bring to a boil over high heat, cover,reduce heat and cook for 5 minutes, stirring frequently.
- Gradually add lemon juice and sugar, stirring until sugar is dissolved.
- Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.
- With oven mitts or other protective gloves , Ladle into sterilized jars and process in boiling water bath (BWB) for 15 minutes. OR keep refrigerated in an air tight container for up to a month.
- Modified Source: Small Batch Preserving by Ellie Topp & Margaret Howard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.06 Kcal (1474 kJ) | ||
| Calories from fat | 0.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 1% | |
| Sodium | 6.4mg | 0% | |
| Potassium | 139.1mg | 3% | |
| Total Carbs | 88.7g | 30% | |
| Sugars | 76.74g | 307% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 0.11g | 0% | |
| Vitamin C | 44.8mg | 75% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 157.52 Kcal (660 kJ) | ||
| Calories from fat | 0.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 1% | |
| Sodium | 2.86mg | 0% | |
| Potassium | 62.24mg | 3% | |
| Total Carbs | 39.69g | 30% | |
| Sugars | 34.34g | 307% | |
| Dietary Fiber | 1.22g | 11% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 20mg | 75% | |
| Calcium | 8.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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