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 Rhubarb Freezer Jam Recipe About Jams, Jellies & Preserves The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45% From: 120 Lip-Smacking Good Jam Recipes by DMC Jam n Jelly Recipes Mouth Watering Great  |
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