Cranberry Fruit Jam

CRANBERRY FRUIT JAM

this doesn't use pectin. the recipe comes from ball canning products, and assumes you know and follow safe canning procedures.

Time: 45 minutes

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
  • 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


cranberry fruit jam image

Number Of Ingredients: 3

Ingredients:

  1. frozen raspberries
  2. cranberries
  3. sugar


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 5 half-pints.

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.


Holiday Cranberry Jam image

Number Of Ingredients: 5

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


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.

Recipe From allrecipes.com

Provided by RuthE

Time 2h45m

Yield 18

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.


Cranberry Jam Bars image

Number Of Ingredients: 12

Ingredients:

  • 1 (12 ounce) package fresh or frozen cranberries (not thawed if frozen)
  • ⅔ cup white sugar
  • ½ cup water
  • 1 ½ cups all-purpose flour
  • 1 cup rolled oats (not quick-cooking)
  • ⅔ cup chopped pecans or walnuts
  • ¾ cup packed light brown sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ cup unsalted butter at room temperature - cut into 1-tablespoon chunks


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 half-pints.

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.


Cran-Raspberry Jam image

Number Of Ingredients: 4

Ingredients:

  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 4 cups fresh or frozen cranberries
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar


CRANBERRY ORANGE JAM

Recipe From foodnetwork.com

Provided by Food Network

Time 25m

Yield approx. 1 quart

Steps:

  • Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
  • *Follow the directions on your canning jars for sterilization.


Cranberry Orange Jam image

Number Of Ingredients: 4

Ingredients:

  • 1 orange
  • 31/2 cups fresh or frozen cranberries
  • 2 cups sugar
  • 2 cups water


CRANBERRY JAM

Recipe From epicurious.com

Yield Makes about 2 cups

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.


Cranberry Jam image

Number Of Ingredients: 7

Ingredients:

  • 1 vanilla bean, halved lengthwise
  • 1 (12-oz) bag fresh or unthawed frozen cranberries (3 1/2 cups)
  • 1 1/2 cups sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • Special Equipment
  • a food mill fitted with fine disk


CRANBERRY JAM BY SUSAN

I made this jam with the leftover pulp from making my do-it-yourself cranberry juice. I'm sure any cranberry pulp you have would work.

Recipe From justapinch.com

Provided by Susan Feliciano

Time 10m

Steps:

  • 1. After making the recipe for https://www.justapinch.com/recipes/drink/punch/diy-cranberry-juice-from-fresh-cranberries.html?p=1, measure the leftover pulp. Combine pulp with an equal amount of granulated sugar in a medium saucepan.
  • 2. (This recipe will not work with Splenda or Stevia - it takes real sugar to form the jam consistency.)
  • 3. Heat the pulp and sugar over medium heat to boiling, then gently boil for 9-10 minutes, stirring occasionally, until mixture thickens. Pour into clean hot jar, seal, and allow to cool. Refrigerate.


Cranberry Jam by Susan image

Number Of Ingredients: 3

Ingredients:

  • leftover pulp from draining pureed cranberries for juice
  • i had about 1 cup of pulp.
  • granulated sugar - an equal amount


CRANANA JAM

Family recipe that I have never seen anywhere else. It is our favorite jam.

Recipe From allrecipes.com

Provided by Barbara

Time 40m

Yield 80

Steps:

  • 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.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.


Cranana Jam image

Number Of Ingredients: 6

Ingredients:

  • 3 cups cranberries
  • 1 ½ cups water
  • 2 cups mashed bananas
  • 7 cups white sugar
  • ½ (6 fluid ounce) container liquid pectin
  • 1 teaspoon lemon juice


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