In a large, deep stainless steel pan, 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 any foam.

Ladle hot jam into hot jars, leaving 1/4 inch headspace.

Remove any air bubbles and adjust headspace.

Adjust lids and process for 10 minutes (adjust to your altitude) in BWB.

Makes: 6-8 (8 ounce) jars

*Note—My food critics all agree you could double or triple the amount of cranberries in this recipe. I will be doing so next time I make a batch.