Cranberry-Orange Jam
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Jam and Jelly Recipes... |
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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| Information about Jam Cake Recipe About Jams, Jellies & Preserves The less sugar you use the greater the flavor impact of the fruit. Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of increasing density. Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup. From: 120 Lip-Smacking Good Jam Recipes by DMC Jam Recipes Mouth Watering Great  |
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