Cranberries are such an awesome treat for Christmas but watch for those sales that “should” come after boxing day on them. It’s a perfect time to pick up extra bags and make up some awesome Cranberry jam.
This is a very simple recipe to make and can up using a water bath method.
- 4 cups of cranberries (or two small bags)
- 1 can of frozen orange juice (I used no pulp)
- 2 cans of water in the orange juice tube
- 1 tsp of salt
- 5 to 7 cups of sugar (I went with five because I didn’t want to it to sweet, please do not reduce it below 5 cups if you want to can it.. you can reduce it below 5 cups if you want to freeze it. If you want it sweeter, can use up to seven cups of white sugar)
Take your cranberries/juice/water/salt and add it all to a big heavy steel pot, bring it to a boil and then drop it down to a simmer for about 8 to 10 minutes till the cranberries start all popping, if you want chunky jam, use a potato masher, if you want a smooth jam, carefully take it off the stove and hit with a stick blender till you get the smoothness you want.
Put it back on med-heat and add your sugar stir in and continue to stir while you bring it to a boil, skim the foam. Jar into hot jars, wipe your rims and into a hot water bath for 20 minutes for shelf stable Orange Cranberry Jam.
Bet you thought I forgot the pectin? Nope.. I just like this one as is. Its got natural thickness to it. Its a cross between a jam/butter in texture.. just lovely!
If stored in a cool dark pantry, it will be good for up to a year. Use it for jam but so much more than that. .use it in salad dressings, use it in sandwich’s its outstanding with old aged cheddar cheese! and don’t forget to consider using as glaze for meat, or adding a kick to your homemade BBQ.
Made 4 pints plus a bit leftover for fresh use.