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
CRANBERRY JAM
This recipe is a great combination between your jelled and whole cranberry sauce.Delish
Provided by Kari Kelley
Categories Jams & Jellies
Time 10m
Number Of Ingredients 4
Steps:
- 1. Rinse berries. Pick out any under ripe or soft berries.
- 2. Combine berries and juice or water in a large pot. Bring to a boil and cook over medium heat for about 5-10 minutes, until most of the berries are popped and the sauce starts to feel mushy. Don't cook for more than 10 minutes or you will start to break down the natural pectin in the berries.
- 3. Remove from heat and let cool slightly. Working in batches, liquefy sauce in a blender or push through a food mill. Return to pan.
- 4. Stir in the pectin until no lumps remain and bring to a boil. Add sugar. Bring it back to a full rolling boil and boil for 1 minute, then remove from heat. If serving immediately, simply pour into a mold or serving container, and refrigerate for at least 2 hours until set.
- 5. You can also can this sauce for later use, follow standard instructions for processing and boil in a water bath for 15 minutes for pint jars.
CRANBERRY PEAR JAM
My pear tree is loaded this year, they aren't large pears;but there is a gracious plenty of them. I especially liked the fact that this recipe was low in sugar.....for a jam. I got this recipe from the book "Preserving Made Easy, Small Batches and Simple Techniques" by Ellie Topp and Margaret Howard.
Provided by Joey Wolf
Categories Jams & Jellies
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Peel, core and dice pears. Chop cranberrys in food processor. Frozen cranberrys are very noisy.....you might want ear protection, I did!
- 2. In a large heavy pan combine the pears, cranberrys, water and lemon rind. Bring it to a boil. Reduce heat. Cook 5 min.
- 3. Gradually add in the lemon juice and sugar. Boil rapidly for 15 minutes. Process 10 minutes.
- 4. I didn't put in the usual steps for water bath canning. Sterilizing the jars, lids and rings;but you need to do that as usual.
CRAN-RASPBERRY JAM
I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California
Provided by Taste of Home
Time 30m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
SO EASY CRANBERRY JAM SPREAD
Anyone can make this, it's so simple! Give this away as gifts for the holidays. The jam will keep up to 5 days covered tightly in the refrigerator. 1 cup sugar will produce a more tart jam, increase the sugar slighty for a sweeter taste.
Provided by Kittencalrecipezazz
Categories Berries
Time 25m
Yield 2 cups (approx)
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a 2-3 quart saucepan over medium heat, stirring occasionally.
- Reduce the heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes, (the jam will continue to thicken as it cools).
- Using a fine-mesh sieve, force the jam through and then discard the skins and seeds.
- Cool in a bowl stirring occasionally.
- Store covered in the fridge.
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 (SPREAD) JAM
I was testing out what I could do with cranberries one day because my son loves cranberries and came up with this delicious recipe. Great for the holidays.
Provided by TTK4997
Categories Low Protein
Time 30m
Yield 7 half pints, 6 serving(s)
Number Of Ingredients 5
Steps:
- Put cranberries into a colander, rinse with cold water.
- Throw away any berries that are dried out or mushy.
- Bring water to a boil and put cranberries into boiling water.
- Cook over medium heat until the berries pop (about three minutes).
- Ladle cranberries into food mill and sieve.
- (Four cups prepared) Pour prepared fruit back into pot, add cinnamon and pectin (slowly and stir to prevent clumping).
- Bring to a boil, stirring constantly (to prevent scorching of fruit) for 3-5 minutes.
- Add sugar and bring to jam stage (full rolling boil) stirring constantly to prevent scorching.
- Boil for 3 minutes more.
- Skim off any foam with a wooden spoon.
- Jar as usual.
Nutrition Facts : Calories 850.7, Fat 0.2, Sodium 21.5, Carbohydrate 220.9, Fiber 6.3, Sugar 203.7, Protein 0.5
CRANBERRY SPREAD
I think the orange-cranberry combination is the key to this tongue-tingling cream cheese spread. Serve it with your favorite crackers and watch it disappear!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts :
CRANBERRY JAM BARS
Cranberries are one of only three fruits native to North America, so what could be better to help celebrate an authentic Thanksgiving? The dough and jam can be made 3 days ahead and chilled separately. Great for Christmas, too.
Provided by RuthE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h45m
Yield 18
Number Of Ingredients 12
Steps:
- Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes.
- Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
- Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer.
- Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 30.4 g, Cholesterol 13.6 mg, Fat 8.5 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 89.2 mg, Sugar 17.3 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 :
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