Can you believe it’s already November? Where has time gone? With all the chaos swirling around in the world, I've been trying to nourish myself and take breaks from the new cycles with cooking, autumn walks, and preparing our home for the holiday season. 

Now more than ever, being with loved ones feels important, and this first holiday season in our new home we are hosting my parents, brother and extended family from across the pond! I’m excited and nervous and starting to prepare our menus for gathering. Cinnamon rolls for breakfast and this delicious Cranberry Pear Jam for appetizers on baked brie. stay tuned for the recipe below.

Wisconsin is home to cranberry bogs and a cranberry festival in September. I was so excited to preserve the fresh, local cranberry harvest along with zested orange, fresh ginger + warming spices in the homemade jam, a delectable update to a more traditional cranberry sauce to share at your next gathering. It's time to turn on the water bath canner + get cozy in the autumn kitchen…

I’m wrapping up this delicious and well balanced jam into puff pastries atop a fun orange brie from Marin Cheese, one of my favorites california creameries. Check out this simple + seasonal recipe below. But first, follow along for the step by step process for the Ball® tested and approved 

Cranberry Orange Pear Jam

Makes: About 6 half-pint jars (8oz) or 250mL jars

Prep: 20 Minutes

Processing Time: 10 Minutes

Ingredients

6 cups or 1.5 lbs. (675 g) fresh cranberries

3 cups (340 g) diced pear (3 regular)

4 cups (1,000 mL) sugar

1 cup (250 mL) orange juice

2 Tbsp orange zest

1 Tbsp grated fresh ginger

½ tsp ground cinnamon

½ tsp ground allspice

¼ tsp ground nutmeg

1/8 tsp ground clove (optional)

Directions

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 

Assemble, prep and measure all your ingredients.

Combine all ingredients into a wide saucepan or jam pot and bring to a boil over medium heat. Reduce heat and keep at a low boil, stirring frequently, continue cooking until jam is set and reaches near 220°F on a thermometer. 

Ladle hot jam into a hot jar leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

pumpkin shaped baked brie 

directions:

Preheat oven to 375 degrees F + line a baking sheet with parchment paper.

Dust your work surface with flour. Lay a puff pastry sheet on parchment paper then add the cranberry orange pear jam in the center and the mini brie cheese on top. you can cut off the rind if you prefer.

Cut off any excess pastry on edges so pastry sheet is a large square or circle and wrap pastry around the brie and pinch edges to seal it.

Cut about 6 stripes of baker’s twine and tying them around the wrapped brie to form “pumpkin” look

Flip over and brush egg wash around the pastry sheet and then bake in oven for about 20 minutes or until pumpkin is golden brown.

Allow the brie to cool for a few then carefully cut and remove the strings and add the sage leaves for the pumpkin look.

Serve atop crackers, apples or slices of fresh bread.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.