Cranberry-Orange Jam Recipe - Cooking Index
Cranberry-Orange Jam Recipe - Cooking Index
| 4 cups | 372g / 13oz | Fresh or frozen cranberries - (1 lb) |
| 3 cups | 711ml | Water |
| 3/4 cup | 177ml | Orange juice |
| 1/4 cup | 59ml | Lemon juice |
| 4 cups | 792g / 27oz | Sugar |
| 2 | Pouches liquid pectin - (3 oz ea) |
Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in blender or food processor and whirl until smooth; add enough of reserved liquid to berries to make 4 cups.
Return berry puree to pan. Stir in orange juice, lemon juice and sugar until well blended. Bring to full rolling boil over high heat, stirring constantly; then boil, stirring, 1 minute. Remove from heat and stir in pectin at all once. Skim off any foam.
Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
Process in boiling water canner 5 minutes, or omit processing and ladle jam into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. Let stand 12 to 24 hours at room temperature; freeze or refrigerate. For best flavor, store for at least 1 week before using.
Storage time: Processed: up to 1 year. Unprocessed: up to 1 month in refrigerator, up to 1 year in freezer.
This recipe yields 6 half-pints.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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