Cranberry and Pear Conserve
To check if the mixture sheets, dip a metal spoon into the boiling mixture and hold it over the pan. When it is the right consistency, it will slide in sheets (rather than drips) from the spoon.
Ladle hot cranberry mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 7 half-pints.
Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.