Cranberry Fruit Jam Recipes

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.

Steps:

• Prepare jars and lids according to manufacturer's instructions.
• Drain raspberries or strawberries, reserving syrup.
• Add enough water to syrup to make 1 1/2 cups of liquid.
• Combine cranberries, sugar, and syrup in a large saucepot.
• Bring to a boil; reduce heat, simmer for 12-15 minutes.
• Add raspberries or strawberries and bring back to boiling.
• Reduce heat and simmer 10 minutes; stir frequently.
• Remove from heat and skim foam (if necessary).
• Stir for 5 minutes to distribute fruit.
• Immediately ladle into hot jars, leaving a 1/4 inch headspace.
• Cap and process for 15 minutes in a boiling water canner.

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and the rest of the ingredients cook until the cranberries start to pop (about 15 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Steps:

• Scrape vanilla seeds from pod into a 2-quart heavy saucepan. Add pod and remaining ingredients and 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).
• Purée jam in food mill set over a bowl, discarding skins and pod. Cool, stirring occasionally.