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Cranberry Jam Recipes

Jams

 
Cranberry Jam 1
Ingredients:

2 1/5 lb. cranberries
2 cups water
5 1/2 cups sugar
Cooking Instructions:
Sort out cranberries, bathe with cold water, drain the water and blanch in boiling water for 5 minutes. Then pour the berries with sugar syrup and cook down until done by one step. Pour prepared hot jam in dried jars, cool and cover with parchment paper.
Cranberry Jam 2
Ingredients:

3 1/2 c. cranberries
2 c. water
1 (1 lb. 4 oz.) can crushed pineapple, undrained
8 c. sugar
1/2 bottle liquid pectin
Cooking Instructions:
Measure cranberries, (remove stems); then put through food grinder (I use blender). Place cranberries and water in large saucepan and cook for 5 minutes. Add pineapple with syrup and sugar and boil 2 minutes longer. Remove from heat and add pectin. Mix well and let stand for 25 minutes. Pour into jelly jars and seal.
Cranberry Jam 3
Ingredients:

12 ounces of cranberries (1 bag)
1 1/4 cups sugar
Zest of 1 orange
1 cinnamon stick
3/4 cup water
Cooking Instructions:
Run the cranberries through a food processor until they are finely shredded. If you like a chunky jam, leave them whole or process them less. Put the cranberries and the rest of the ingredients in a 2-quart pan. Let them sit for about 10 minutes, then bring to a boil over medium heat, stirring frequently.Turn the heat to low and let the jam simmer for about 25 minutes, or until it hits a temperature of 220ºF. Remove from the heat and let cool, then put in the refrigerator.
Cranberry Jam 4
Ingredients:

2 lbs fully ripe cranberries (7-1/2 cups prepared fruit)
4 cups water
5 1/2 cups sugar, measured into separate bowl
1/2 teaspoon butter, optional or margarine, optional
1 (3& ounce) envelope certo fruit pectin
Cooking Instructions:
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 well before filling. Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantlly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 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 needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Cranberry Jam 5
Ingredients:

2 Cups fresh cranberries
1/2 Cup finely chopped red onion
1 1/2 Cups apple cider
1/4 Cup balsamic vinegar
3 Tablespoons honey
1 Tablespoon frozen orange juice concentrate
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground cardamom
1 pinch of salt
Cooking Instructions:
Place the cranberries, cider and chopped onion in a pan, and bring to the boil over a medium heat. Simmer until the berries are soft. This should be 5 to 10 minutes. Mash the mixture well, or transfer to a blender if you prefer a smooth pulp. Return to the pan, and add the vinegar, orange juice, spices, salt and honey. Bring back to the boil and leave for about 25 minutes, until thick and ready to set. Remove any scum, and pour into hot, sterilized jars. Seal and store somewhere cool. This jam can sometimes go off after about a month, so make in small quantities at first until you know its life expectancy.
Cranberry Jam 6
Ingredients:

2 12 oz. bags of fresh or unthawed frozen cranberries, rinsed and picked over
3 cups sugar
1 cup fresh orange juice
1 cup water
1 case (12) of 4-oz jelly jars
Cooking Instructions:
In a pot large enough to hold a rack and jelly jars covered with an inch of water, boil the jars, the lids, and the rings to sterilize. Boil for about 5 minutes and leave in hot water until you're ready to fill them. If the pot can only hold a few jars, no problem; just sterilize and process the jars in batches. Combine ingredients in a large, heavy saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools). Pulse jam in food processor or blender. Jam should be pureed, but still a bit rough. Remove a jar from the hot water with tongs. Fill with jam, wipe the edge if you've dribbled any, place the lid on top, and hand-tighten the ring. Just tighten it until snug--it doesn't need to be closed with the death grip. As you fill and close each jar, place it back in the pot of water. When you've replaced all the jars, bring the water to a boil again (replacing evaporated water if necessary to cover jars with 1 inch of water. Boil rapidly for 5 minutes. Remove processed jars to a rack and cool 12- 24 hours. As jars cool, they'll create a vacuum (you'll notice the lids sucking down onto the jars as they cool). If the lids still pop when you press on them after 24 hours, they haven't sealed properly. The jam is still fine to eat, but you'll need to refrigerate it. Sealed jam can be kept on the shelf until opened. Refrigerate after opening.
Cranberry Jam 7
Ingredients:

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
Cooking Instructions:
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.
Lingonberry or Cranberry Jam
Ingredients:

1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberries
A scant cup (7 oz/200 g) of caster (superfine) sugar
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored
Cooking Instructions:
Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice. Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries (hs note: I didn't end up with a ton of juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest of the berries and heat through for 5-8 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 months but, once open, keep it in the fridge and use fairly quickly.
Special Cranberry Jam
Ingredients:

2 c. fresh cranberries
2 1/2 c. frozen strawberries (20 oz.)
1/2 c. water
2 c. honey
Cooking Instructions:
Mash cranberries or puree in a blender with the water. Combine with strawberries and cook over low heat for 10 minutes. Add honey. Bring to 9 degrees F (5 degrees C) above boiling. Cook rapidly until thick, about 8 minutes. Spoon hot into hot sterilized jars to within 1/4 inch from top. Seal. Process for 10 minutes in a boiling-water bath.
Spiced Cranberry Jam 1
Ingredients:

2 lbs. cranberries
3 c. water
1 c. white vinegar
5 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 bottle liquid pectin
Cooking Instructions:
Bring cranberries, water and vinegar to a boil and simmer 10 minutes. Add sugar and spices, mix well. Place on high heat, bring to a full rolling boil for 1 minute, stirring constantly. Remove from heat and add 1/2 bottle of pectin. Mix and skim off foam. Stir and skim 5 minutes to prevent floating fruit.
Spiced Cranberry Jam 2
Ingredients:

8 c. cranberries (2 lbs.)
1 c. water
1 c. vinegar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
6 c. sugar
Cooking Instructions:
Lightly mash cranberries, add water and vinegar. Cook until soft. Put through coarse strainer; add spices and sugar, cook 8 minutes, or until thick, stirring often. Pour into sterilized pint jars to within 1/4" of top. Put on cap and screw band firmly tight. Process in boiling water bath 10 minutes.
Cranberry Banana Jam
Ingredients:

3 cups cranberries
1-1/2 cups water
2 cups mashed bananas
7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
1 teaspoon lemon juice
Cooking Instructions:
In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice. Seal in hot, sterilized jars.
Cranberry Peach Jam
Ingredients:

1 (30 oz.) can sliced peaches
3 c. fresh cranberries
1/4 c. lemon juice
5 c. sugar
1 3/4 oz. pkg. powdered fruit pectin
Cooking Instructions:
Drain peaches, reserving syrup. Chop peaches. In saucepan, combine peaches, cranberries and lemon juice. Simmer until cranberries are tender, about 8 minutes. Remove from heat and stir in sugar. Add water to reserved syrup to make 1 1/2 cups; combine with pectin in another saucepan. Boil hard for 1 minute, stirring constantly. Add pectin to fruit and sir 3 minutes; do not cook. Ladle into hot sterilized jars.
Cranberry Pineapple Jam
Ingredients:

1 lb. cranberries
1 1/2 c. water
8 c. sugar
1 lb. 4 oz. can crushed pineapple
1/2 bottle Certo
1/2 c. lemon juice
1 tbsp. orange rind
Cooking Instructions:
Chop cranberries. Add water and bring to a boil. Simmer 5 minutes on medium heat. Add pineapple and sugar. Boil in a rolling boil for 2 minutes. Remove from heat and stir in Certo, lemon juice and orange rind. Let stand 25 minutes undisturbed. Put in jars and cool.
Cranberry-Orange Jam 1
Ingredients:

4 c (1 lb) fresh or frozen cranberries
3 c Water
3/4 c Orange juice
1/4 c Lemon juice
4 c Sugar
2 Pouches Certo liquid pectin
Cooking Instructions:
Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, untill berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in a blender or food processor and whirl until smooth; add enough of the reserved liquid to berries to make 4 cups. Return berry puree to pan. Stir in orange juice, lemon juice, and sugar until well blended. Bring to a full rolling boil over high heat, stirring contantly; then boil, stirring for one minute. Remove from heat and stir in pectin all at once. Skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4" headspace. Wipe rims and threads clean, seal, blah, blah, blah. Process for 5 minutes in boiling water bath.
Cranberry-Orange Jam 2
Ingredients:

1 lb. cranberries
3 c. water
3/4 c. orange juice
1/4 c. lemon juice
2 c. honey
Cooking Instructions:
Rinse cranberries well. Put the cranberries and the water in a kettle and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain, but reserve the liquid. Put the berries in a blender and blend until pureed. Add enough of the reserved liquid to make 4 cups. Return to kettle and stir in the orange juice, lemon juice, and honey. Bring to a rolling boil over a high heat, stirring constantly. Heat to 9 degrees F (5 degrees C) above boiling and cook for 8 minutes, until thick. Remove from heat and skim off foam. Spoon hot mixture into hot sterilized jars. Complete seals. Process in a boiling-water bath for 10 minutes.
Cranberry Orange Jam 3
Ingredients:

3 12 ounce bags cranberries, washed and drained
4 Oranges - juice and pulp (about 2 cups)
5 c Sugar
3 c Water
Cooking Instructions:
Combine water and berries in a large pan. Boil until skins burst. Add sugar and orange juice/pulp. Boil until jelling point is reached (I use the saucer in the freezer test). Ladle into hot, sterilized jars leaving 1/2 inch head space. Adjust 2 piece lids and process in a boiling water bath for 15 minutes.
Cranberry-Raisin Jam
Ingredients:

2 1/2 c. water
2 1/2 c. sugar
Grated rind and juice of 1 orange
1 lb. cranberries
1 c. raisins, chopped
Cooking Instructions:
Combine water, sugar and grated orange rind and juice in saucepan. Boil for 5 minutes. Wash and pick over cranberries. Add berries and raisins to syrup; boil until all the cranberries pop, about 5 minutes. Let stand until lukewarm; pour into hot, sterilized jars; seal with melted paraffin.
Holiday Cranberry Jam
Ingredients:

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
Cooking Instructions:
In a food grinder or food processor, coarsely grind cranberries and orange sections. Place in a Dutch oven or large kettle 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. Quickly skim off the foam with a large metal spoon. Immediately pour into hot sterilized jar. Adjust caps. Process 10 minutes in a boiling-water bath.
Pear-Cranberry Jam
Ingredients:

3 c. prepared pears
1 whole orange, chopped
1 (8 oz.) can crushed pineapple in syrup
1 (12 oz.) pkg. fresh or frozen cranberries
2 tbsp. chopped ginger, candied
2 tbsp. lemon juice
1 pkg. powdered pectin
5 c. granulated sugar
Cooking Instructions:
Peel, core, and chop pears. Grind orange. Measure sugar and set aside. Combine pears, orange, crushed pineapple with syrup, cranberries, candied ginger, and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. At once, pour in sugar, stir to mix and return to a full rolling boil again. Boil hard for 1 minute, again stirring constantly. Remove from heat and skim off foam with a metal spoon. Ladle into hot sterilized jars filling within 1/4 inch from top. Seal immediately. Process 5 minutes in boiling water bath.
Sherried Pear and Cranberry Jam
Ingredients:

1 1/2 c Fresh or frozen cranberries, about 1/2 lb (250 g)
4 (or 5) ripe pears, about 2 lb
5 c Granulated sugar
1/2 c Water
1/4 c Sherry
1 Box Certo Crystals Fruit
Pectin
Cooking Instructions:
Place cranberries in a food processor and whirl, using an on-and-off motion, until coarsely ground. Turn into a large bowl. Peel, core and finely chop pears. They should measure about 2 cups. (Do not chop in food processor; they will turn to mush.) Add chopped pears to cranberries. Stir in sugar until well mixed. Let stand for 10 minutes. Then, combine water, sherry and fruit pectin crystals in a small saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring for 3 minutes. (There will be a few sugar crystals remaining.) Immediately pour into jars. Cover at once with tight lids. Let stand at room temperature until set. It may take up to 24 hours. Then, store in the refrigerator or freezer. Jam will keep well in the refrigerator for up to 3 weeks or in the freezer for several months.
Christmas Jam
Ingredients:

1 cup fresh cranberries
1-16oz. pkg. frozen strawberries, thawed
2 cups sugar
Cooking Instructions:
Put cranberries in blender or food processer. Cover and chop by pulsing. Empty into a sauce pan; add strawberries (can slice if needed) and bring to a boil. Add sugar and boil until thickened. Pour into hot, sterilized jelly glasses amd seal. This can be doubled, just use a larger pot.
Strawberry Cranberry Jam
Ingredients:

1 1/2 cups coarsely ground cranberries
2 1/2 cups crushed strawberries
2 tablespoons vinegar
4 cups sugar
Cooking Instructions:
Boil 4 cups berries and 2 tablespoons vinegar in extra large kettle for 3 minutes. Add sugar and stir well. Bring to rolling boil and continue boiling 10 to 12 minutes stirring constantly. Take off fire and skim. Let stand 24 hours stirring frequently. Pour cold into sterilized jars and seal. Do not substitute lemon juice for vinegar. Frozen strawberries may be used.
Cranberry Strawberry Jam
Ingredients:

1 qt. strawberries
2 c. cranberries, chopped
4 1/2 c. sugar
3 tbsp. lemon juice
1/2 of 6 oz. bottle of liquid pectin
Cooking Instructions:
Chop strawberries; measure and add enough water to make 2 cups. Combine fruits, sugar, and lemon juice in large saucepan. Bring to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin at once. Skim off foam. Stir and skim for 5 minutes. Ladle quickly into hot scalded jars. Seal.
 

Jams

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