| 1 | Place cranberries in a food processor and whirl, using an on-and-off motion, until coarsely ground. |
| 2 | Turn into a large bowl. |
| 3 | Peel, core and finely chop pears. |
| 4 | They should measure about 2 cups. |
| 5 | (do not chop in food processor; they will turn to mush). |
| 6 | Add chopped pears to cranberries. |
| 7 | Stir in sugar until well mixed. |
| 8 | Let stand for 10 minutes. |
| 9 | Then, combine water, sherry and fruit pectin crystals in a small saucepan. |
| 10 | Bring to a boil and boil for 1 minute, stirring constantly. |
| 11 | Stir into fruit mixture. |
| 12 | Continue stirring for 3 minutes. |
| 13 | (there will be a few sugar crystals remaining). |
| 14 | Immediately pour into jars. |
| 15 | Cover at once with tight lids. |
| 16 | Let stand at room temperature until set. |
| 17 | It may take up to 24 hours. |
| 18 | Then, store in the refrigerator or freezer. |
| 19 | Jam will keep well in the refrigerator for up to 3 weeks or in the freezer for several months. |
| 20 | Makes 6 ?cups. |
