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 served:
- on scones or English muffins
- over cream cheese on crackers as part of a charcuterie board
- basted on grilled or roasted poultry
- as an accompaniment to turkey, ham or pork
RECIPE
Ingredients
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
Method
Place all ingredients in a large stock pot. Bring to a boil, reduce heat and simmer uncovered for 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 countertop for 24 hours undisturbed. Jars are sealed when the button on top of the lid is fully depressed and won't move up or down.
Store in pantry for up to one year; opened jars need to be refrigerated.
Yield: 5-6 - half pint jars
Enjoy,
Mary
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