Cranberry Jam

CRANBERRY JAM



Cranberry Jam image

An easy Cranberry Jam recipe

Recipe From epicurious.com

Categories     Fruit Juice     Breakfast     Dessert     Thanksgiving     Quick & Easy     Cranberry     Fall     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 4

1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 cup sugar
1/2 cup fresh orange juice
1 cup water

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.

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Recipe From foodnetwork.com

Provided by Food Network

Time 25m

Yield approx. 1 quart

Number Of Ingredients 4

1 orange
31/2 cups fresh or frozen cranberries
2 cups sugar
2 cups water

Steps:

  • Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
  • *Follow the directions on your canning jars for sterilization.

IN A CRANBERRY JAM



In a Cranberry Jam image

Recipe From foodnetwork.com

Provided by Alton Brown

Time 35m

Yield 1 cup

Number Of Ingredients 3

2 cups "Good Eats" Cranberry Sauce, recipe follows
4 ounces ginger ale
1 cup sugar

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.

HOLIDAY CRANBERRY JAM



Holiday Cranberry Jam image

This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. -Sandee Berg, Fort Saskatchewan, Alberta

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 5 half-pints.

Number Of Ingredients 5

2 cups fresh or frozen cranberries
1 medium orange, peeled and broken into sections
1 carton (16 ounces) frozen sliced strawberries, thawed
3 cups sugar
1 pouch (3 ounces) liquid fruit pectin

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.

CRANBERRY ONION JAM



Cranberry Onion Jam image

Recipe From cooking.nytimes.com

Provided by Amanda Hesser

Categories     dips and spreads

Time 40m

Yield 3 cups

Number Of Ingredients 6

2 tablespoons vegetable oil
2 pounds sweet onions, peeled and sliced as thinly as possible
1/4 cup cider vinegar
1/3 cup sugar
2 cups fresh cranberries
Sea salt and ground black pepper
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Calories153
UnsaturatedFat4 grams
Carbohydrate28 grams
Fat5 grams
Fiber3 grams
Protein1 gram
SaturatedFat0 grams
Sodium498 milligrams
Sugar20 grams
TransFat0 grams

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.

CRANBERRY JAM BARS



Cranberry Jam Bars image

Cranberries are one of only three fruits native to North America, so what could be better to help celebrate an authentic Thanksgiving? The dough and jam can be made 3 days ahead and chilled separately. Great for Christmas, too.

Recipe From allrecipes.com

Provided by RuthE

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h45m

Yield 18

Number Of Ingredients 12

1 (12 ounce) package fresh or frozen cranberries (not thawed if frozen)
⅔ cup white sugar
½ cup water
1 ½ cups all-purpose flour
1 cup rolled oats (not quick-cooking)
⅔ cup chopped pecans or walnuts
¾ cup packed light brown sugar
¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup unsalted butter at room temperature - cut into 1-tablespoon chunks
Calories200.9 calories
Carbohydrate30.4 g
Cholesterol13.6 mg
Fat8.5 g
Fiber2 g
Protein2.2 g
SaturatedFat3.6 g
Sodium89.2 mg
Sugar17.3 g

Steps:

  • Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes.
  • Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
  • Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer.
  • Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.

HIGHBUSH CRANBERRY JAM



Highbush Cranberry Jam image

Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.-Evelyn Gebhardt, Kasilof, Alaska

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 3-4 half-pints.

Number Of Ingredients 8

7-1/2 cups highbush cranberries
3/4 cup water
2 cups sugar
1 tablespoon grated orange zest
2 tablespoons orange juice
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Calories 80 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium1mg sodium
Carbohydrate21g carbohydrate (19g sugars
Fiber1g fiber)
Protein0 protein.

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.

CERTO® CRANBERRY JAM



CERTO® Cranberry Jam image

Fresh cranberries, sugar and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Number Of Ingredients 5

7-1/2 cups prepared fruit (buy 2 lb. fully ripe cranberries)
4 cups water
5-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
Calories30
Fat0 g
SaturatedFat0 g
TransFat0 g
Cholesterol0 mg
Sodium0 mg
Carbohydrate8 g
Fiber0 g
Sugar7 g
Protein0 g

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 min. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SPICED CRANBERRY JAM



Spiced Cranberry Jam image

I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!

Recipe From allrecipes.com

Provided by LauraF

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h20m

Yield 16

Number Of Ingredients 10

1 (12 ounce) bag fresh cranberries
¾ cup white sugar
½ cup turbinado sugar
¼ cup water
1 orange, zested
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 dash ground black pepper
Calories70.3 calories
Carbohydrate18.2 g
Fiber1.1 g
Protein0.1 g
Sodium3.1 mg
Sugar16.1 g

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.

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