Wash, peel and core pears.

Prepare slices 1/2-inch wide and place in a large bowl containing water and 1/4 cup lemon juice, to prevent browning. In a large pan, bring 6 to 8 cups of water to a boil.

Add batches of pears, then cranberries, boil for 1 minute after the water returns to a boil.

Drain, but keep heated fruit in a covered bowl or pot.

Combine sugar, clear jel and spice in a large kettle with water and apple juice.

Stir and cook on medium-high heat until mixture thickens and begins to bubble.

Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained pear slices and cranberries, immediately fill hot jars with mixture, leaving 1 1/2 inch headspace.

*Remove air bubbles*. Wipe rims of jars with a dampened, clean towel. Adjust lid and process immediately.

Process in a water bath canner for 25 minutes at a full boil.

Carefully remove jars with tongs, leave on counter top undisturbed for 24 hours.