Cranberry Cinnamon Jam Recipes

CRANBERRY CINNAMON JAM BARS

Steps:

• Preheat the oven to 325°. Butter a 9x13 baking dish or a quarter sheet pan.
• In a large bowl combine butter and sugars, mix on medium speed until light and fluffy. Add the egg yolks one at a time and beat to combine after each addition.
• Add the vanilla and beat until combined.
• Add the flour to the butter mixture and mix low speed until a soft dough forms. Do not over mix.
• Press approximately ½ of the dough into the prepared baking pan, and bake in preheated oven for 10 minutes. It won't look done, because it's not... Refrigerate the remaining 2/3 of the dough.
• Pour the cranberry jam over the crust and spread it out evenly with an offset spatula. Crumble the remaining dough over top.
• Bake until the filling is bubbly and the topping is lightly golden, about 20-30 minutes. Sprinkle candied ginger over the top.
• Let cool before cutting into squares. (I know, I know...go ahead and cut a corner out for quality control...the things we must do as bakers...)

SPICED CRANBERRY JAM

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

CRANBERRY JAM

Steps:

• Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
• Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

HIGHBUSH CRANBERRY JAM

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

HOMEMADE DOUGHNUTS WITH CINNAMON SUGAR AND CRANBERRY JAM

Steps:

• In a medium bowl, stir together the yeast and the water. Set aside to "proof".
• After 10 minutes, stir in the 1 cup of all-purpose flour, cover with plastic wrap and set aside in a warm place.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar for 8 to 10 minutes. With the mixer on low speed, add the eggs, 1 at a time. When the mixture is smooth, stir in the vanilla and salt. Add the bread flour and mix on low speed until fully incorporated.
• Stir in the yeast mixture until thoroughly incorporated. Put the dough into an oiled bowl and allow to proof for 1 to 1 1/2 hours. In a medium bowl, mix together the granulated sugar and the ground cinnamon. Set aside.
• Lightly flour a cool work surface and roll the dough out to about 1 1/2-inch thickness. Cut the dough with a round 3-inch cutter and turn them onto a floured baking sheet to rest, about 20 to 30 minutes, before frying.
• Heat the oil in a large heavy-bottomed pot to 365 to 370 degrees F. Drop the dough rounds, in batches, into the hot oil and cook until golden brown on 1 side. Using a slotted spoon, turn the dough rounds on the second side and cook until golden brown. Remove them from the oil to paper towels to remove any excess oil. Roll the doughnuts in the cinnamon sugar and arrange on a serving platter. Serve immediately with the Cranberry Jam for dipping.
• In a medium pot, add the cranberries, sugar, water and the 1/2 cup of orange juice. Stir to blend and bring the mixture to a boil over medium heat. Reduce the heat and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Stir in the orange zest and orange juice and transfer to a serving bowl. Serve warm with the doughnuts.

IN A CRANBERRY JAM

Steps:

• Combine all the ingredients into a small, non-reactive saucepan.
• Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.

CRANBERRY TANGERINE JAM

Steps:

• In large pot combine cranberries, water and juice. Bring to a boil, reduce heat, simmer covered until cranberries pop. Remove from heat and cool for 1 hour. Then transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth. Return to pot.
• Add sugar and cinnamon, stir. Bring to a boil stirring constantly. Reduce heat and simmer for about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Discard cinnamon stick.
• Ladle into hot sterilized 4 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
• Process jars for your recommended altitude.
• I like chunkier jam, so I will instead blend half the cranberries, water and juice first before cooking, then put blended berry mixer and whole berries into pot and go to step 2. Or just process all the fruit until smooth, then go onto step 2. This cuts out the 1 hour of cooling time.
• If you are using frozen berries, just defrost them in cool water. Frozen cranberries last up to one year. The older they are the more wrinkled the berries become. Any mush berries should be discarded.

CRANBERRY ONION JAM

Steps:

• Heat a large sauté pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes.
• Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn.
• Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes. Season with salt and pepper to taste. Allow to cool before serving.

BLACKBERRY JAM

Steps:

• Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
• Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.

HOLIDAY CRANBERRY JAM

Steps:

• In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. , Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

CINNAMON BLUEBERRY JAM

Steps:

• Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

MULLED WINE & CRANBERRY JAM

Steps:

• Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
• Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
• Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
• Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.

CRANBERRY CINNAMON JAM

Steps:

• Pick over cranberries and throw away any mushy or bruised cranberries.
• Measure sure and set aside.
• Boil water and add cranberries, boil till cranberries are popped (approx. 3-5 min).
• Ladle cranberries into food mil and sieve.
• (Measure four cups prepared fruit) Pour prepared fruit back into pot, add pectin (mix slowly to prevent clumping), and add cinnamon.
• Cook mixture to a slow boil, and slowly add sugar.
• Bring to a full rolling boil, cook three minutes longer and remove from heat.
• Skim off any foam, and jar as usual.