Gluten-Free Cranberry-Pear Jam

Cranberry-pear jam serves as a versatile and delightful substitute for traditional cranberry sauce. Its balanced blend of tart cranberries and sweet pears creates a unique flavor profile that enhances holiday dishes. Beyond being an excellent accompaniment to turkey, this homemade cranberry-pear jam by LA jam queen Jessica Koslow of Sqirl restaurant elevates breakfast spreads, pairs wonderfully with cheeses, and adds a sweet-tart twist to desserts. Plus, it’s a great holiday gift! Its multifaceted appeal makes it a must-have condiment, offering a burst of flavor that extends far beyond the holiday table.

Cranberry and Pear Jam

Jessica Koslow is famous for her jams at L.A.’s Sqirl restaurant. Make this cranberry-pear condiment with the sweetness of a classic preserve and the tartness of cranberry sauce and you’ll understand why. Extras can be stored airtight in the fridge for 2 weeks or jarred and gifted to a deserving someone.
Servings 4.5 cups


  • 1⁄2 pound ripe pears preferably Warren or Bosc
  • 1 pound fresh or frozen cranberries
  • 2 1⁄2 cups unrefined sugar
  • Zest and juice of 1 lemon
  • 1⁄2 vanilla bean pod halved lengthwise


  1. Halve, core, and stem the pears. In a small pot of boiling water, cook until soft. Drain, cool, and puree in a food processor or hand-mash until smooth. Set aside.
  2. In a medium pot, mix together the cranberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly to ensure the sugar doesn’t burn or caramelize, about 15 minutes. Once the sugar is dissolved and the berries look glossy, stir in the lemon zest and pear puree. Scrape the vanilla seeds into the mixture, stir, and add the pod. Remove from the heat and let cool. Remove the vanilla pod before serving.

Recipe: Jessica Koslow

Photography: Aubrie Pick

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