Jam Recipe
Cranberry-Orange Jam
4 cup (1 lb) fresh or frozen cranberries
3 cup water
3/4 cup orange juice
1/4 cup lemon juice
4 cup sugar
2 pouches certo liquid pectin
Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid.
Place cranberries in a blender or food processor and whirl until smooth; add enough of the 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 a full rolling boil over high
heat, stirring constantly; then boil, stirring for one minute. Remove from heat and stir in pectin all at once. Skim off any foam.
Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4" head space. Wipe rims and threads clean, seal, blah, blah, blah. Process for 5 minutes in boiling water bath. Makes about 6 half pints.
From: 120 Lip-Smacking Good Jam Recipes by DMC
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Jam Recipes | Jelly Recipes
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Information about Jam Recipe
About Jams, Jellies & Preserves
The less sugar you use the greater the flavor impact of the fruit.
High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums and Cranberries. These need no additional pectin. If you get syrupy jelly you used too much sugar or did not cook the juice long enough after adding the sugar.
Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with high pectin fruits or adding a commercial pectin.
From: 120 Lip-Smacking Good Jam Recipes by DMC
Jam Recipes Mouth Watering Great
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