Tuesday, January 6, 2009

Cranberry Jam

Now that the holidays are over you can find whole cranberries on sale in grocery stores! Why not make some delicious cranberry jam?

Cranberry Jam

1 bag of whole cranberries - washed
zest and juice of one orange
1 1/4 C. sugar
3/4 C. water
dash of cinnamon, or fresh grated ginger, or both!

Pour your washed cranberries into a food processor and pulse until they become the consistency you like (minced to pieces for a smoother jam, larger pieces for chunky).
Put the cranberries and the rest of the ingredients in a 2-quart pan. Let sit for about 10 minutes to macerate, then bring to a boil over medium heat, stirring frequently. Let the jam cook for about 25 minutes, let cool, pour into jars and store in the fridge for up to a month.

How simple is that?

Cranberries are really good for you, full of antioxidants! Sure this recipe contains white sugar...but definitely NO high fructose corn syrup or preservatives!
Really good on some sprouted wheat bread!


Anonymous said...

What a great idea, I bought 2 bag after thanksgiving and have them in my freezer I will have to try this, I am always complaing how store bought jams and jellys have high fructose corn sryup

Rachel said...

I wonder about canning this for longer-term, non-refrigerated, storage...hmmmm. Doubt you'd need to add pectin (although I have some...).

I'm assuming you've tried it. How does it compare, sweetness wise, to things like blackberry?


JoAnnC. said...

No need for pectin, this stuff jells just fine. I'm sure you could can it like a regular jam, but one bag made just about two pints so I put one in the fridge and gave one away... I'd have to find a SUPER deal on fresh crans to do this on a large scale!
It's my favorite jam right now. Sweet, but not too sweet, and a bit of tart. Perfect for toast and scones, not so much for PB&J.

Donna said...

Sounds wonderful!