3 cups crushed cored peeled pears
2/3 cup coarsely chopped dried cranberries
1/4 unsweetened apple juice
1/4 cup bottled lemon juice
5 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 pouch (3 ounce) liquid pectin
In a large, deep stainless steel saucepan combine pears, cranberries. apple juice, lemon juice, sugar and cinnamon. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.