HOMEMADE CRANBERRY JAM
This simple cranberry jam is made with only 4 ingredients and makes a perfect addition to many breakfast dishes.
Provided by Lyuba Brooke
Categories Dessert
Time 1h10m
Number Of Ingredients 4
Steps:
- Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat.
- Reduce heat to low, cover with a lid, and gently simmer, stirring frequently, for 45-60 minutes. Keep covered while simmering, leaving only a little crack for the steam to escape. Make sure it simmers gently. Stir from time to time.
- Transfer into a blender and puree until smooth.
- Let cool completely and transfer to a medium jar. Once completely cooled, close with a lid tight and refrigerate.
- Without canning process, this jam will last about 6 weeks in the refrigerator.
Nutrition Facts : Calories 135 kcal, Carbohydrate 35 g, Sodium 1 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
CRANBERRY JAM
An easy Cranberry Jam recipe
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
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.
SPICED CRANBERRY JAM
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!
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
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.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g
HOLIDAY CRANBERRY JAM
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
Provided by Taste of Home
Time 30m
Yield 5 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts :
IN A CRANBERRY JAM
Provided by Alton Brown
Time 35m
Yield 1 cup
Number Of Ingredients 3
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 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.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 498 milligrams, Sugar 20 grams, TransFat 0 grams
CERTO® CRANBERRY JAM
Fresh cranberries, sugar and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.
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
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.)
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 0 g
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RECIPE: CRANBERRY JAM | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 3Calories 40 per servingTotal Time 15 mins
- Reduce heat to medium and simmer, stirring frequently, until cranberries have softened and mixture is thickened, about 8 minutes. Let cool completely.
FRESH CRANBERRY JAM - RECIPE GIRL
From recipegirl.com
Reviews 1Category CondimentsCuisine AmericanTotal Time 55 mins
- Grate the zest of the lemon and set aside. Juice the lemon into a small bowl. Rinse the cranberries. Drain well and put them in a non-metallic bowl with the sugar. Add the lemon juice and toss. Cover with plastic wrap, and leave on the counter overnight, turning once or twice.
- Coarsely grate the apple and put it into a heavy based saucepan with the grated lemon zest. Strain in all the juice from the berries- scrape out all of the sugary stuff and add it to the pan. Add two big spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup of water and simmer 20 to 30 minutes, or until the apple is very soft and the mixture has thickened. Add the rest of the berries and heat through for 10 minutes.
- Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple of months, but once open it should be kept in the fridge and used up fairly quickly.
FRESH CRANBERRY JAM - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
5/5 (8)Total Time 14 minsCategory CondimentCalories 53 per serving
- Place all ingredients into a large sauce pot. Cook over medium high heat until cranberries pop and become softened, 7-9 minutes. Stirring occasionally.
- Take off of heat and using an immersion blender (or regular blender) blend cranberries until smooth. Return to heat over medium low heat and let thicken about another 3-5 minutes. Stirring occasionally.
- Jam is ready when it coats the back of a spoon and isn't runny. Let cool slightly and pour into desired containers. Serve immediately or store sealed in the fridge, enjoy!
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