Thursday, November 16, 2017

Cranberry Orange Jam


Plump sweet, tart and tangy cranberries make their appearance every fall, and are oh so good for you. Full of antioxidants and other good for you stuff, it just makes sense to turn them into a  jam you can enjoy long past the holidays.

Since cranberries have a lot of natural pectin, there is no pectin required for this recipe ... see? Easy!

This jam is not overly sweet. It is delicious on scones or English muffins,  over cream cheese on crackers, basted on grilled or roasted poultry, as an accompaniment to turkey, ham or pork, what's not to love?

2 bags (12 ounces each), fresh or frozen cranberries
2 -3 cups sugar (depending on how sweet you want it)
1 cup orange juice
2 tablespoons orange zest
1 cup water
1 teaspoon kosher salt

Place all ingredients in a large stock pot. Bring to a boil, reduce heat and simmer uncovered 20-30 minutes, stirring often, until the liquid is absorbed. Mash any whole fruit remaining, if desired.

Ladle into prepared jars leaving 1/4" head-space. Top with lids and screw on bands. Process in boiling water bath or steam canner 10 minutes.

Remove jars and let sit on a towel on  your kitchen counter-top 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't move up or down.

Store in pantry up to one year; opened jars need to be refrigerated.

Yield: 5-6 - half pint jars


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF

No comments:

Post a Comment