CRANBERRY-PEAR FREEZER JAM

This ginger-and-cinnamon-spiced jam makes a lovely gift during the holiday season.

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PREP: 25 MINUTES COOK: 10 MINUTES COOL: 2 HOURS STAND: 24 HOURS MAKES: 3 HALF-PINTS

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• 4 ripe medium fresh pears, peeled, cored, and chopped (4 cups)
• 1 cup fresh cranberries
• 1 cup honey
• 1 tablespoon lemon juice
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon

1. In a medium saucepan combine pears, cranberries, and honey. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, stirring occasionally and using a wooden spoon to gently crush the cranberries against the side of the saucepan. Cook for 10 to 20 minutes or until slightly thickened (mixture will thicken more as it cools; see tip).

2. Stir in lemon juice, ginger, and cinnamon. Remove from heat; cool about 2 hours or until room temperature.

3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.

4. Store in the freezer for up to 1 year or for up to 3 weeks in the refrigerator.

PER 1 TABLESPOON: 30 cal., 0 g fat, 0 mg chol., 0 mg sodium, 8 g carb., 1 g fiber, 0 g pro.