Canning Recipes Cranberry-Orange Jam Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 cups fresh or frozen cranberries - (1 lb) 3 cups water 3/4 cup orange juice 1/4 cup lemon juice 4 cups sugar 2 pouches liquid pectin - (3 oz ea) Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in blender or food processor and whirl until smooth; add enough of 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 full rolling boil over high heat, stirring constantly; then boil, stirring, 1 minute. Remove from heat and stir in pectin at all once. Skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner 5 minutes, or omit processing and ladle jam into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids. Let stand 12 to 24 hours at room temperature; freeze or refrigerate. For best flavor, store for at least 1 week before using. Storage time: Processed: up to 1 year. Unprocessed: up to 1 month in refrigerator, up to 1 year in freezer. This recipe yields 6 half-pints. © 2008 canning-recipes.com contact