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Pear Cranberry Pie Filling

Pear Cranberry Pie Filling is delicious:)
Course Dessert, Pie, Pie Filling
Cuisine All-American
Keyword cranberry, pears, pie, pie filling
Author Lynn / Turnips 2 Tangerines


  • 6 cups sliced firm pears
  • 2 cups fresh cranberries
  • 1 1/2 cups sugar
  • 1/2 cup clear jel
  • 1 cup cold water
  • 1 1/2 cups white grape juice
  • 4 tablespoons bottled lemon juice
  • 1/8 teaspoon ground ginger


  • 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.