Pear jam with cranberries

Ingredients for 7 servings:

• 1 kg pear(s), sweet and ripe, but firm
• ½ lime(s)
• 750 g cranberries, fresh
• 4 cl schnapps (Williams pear schnapps)
• 750 g gelling sugar (ratio 1:2)
• ½ tsp cinnamon

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Quarter and peel the pears, remove the cores, and cut into large pieces, leaving about 800g of fruit. Pour the lime juice and Williams pear schnapps over the fruit. Set aside. Sort the cranberries, place them in a sieve, rinse them, drain well, and pat dry with kitchen paper. Mix the pear mixture with the cranberries and the gelling sugar, cover, and let stand for a good 3 hours. Slowly bring the mixture to a boil, stirring constantly, and simmer for about 5 minutes. Purée with a hand blender and season with cinnamon. Since the jam sets very quickly, fill it into the prepared twist-off jars. (Prepare the jars and lids in hot water beforehand.) Close tightly and turn upside down for 5 minutes.