Why don’t we use cranberries more often? They’re healthy (some call them Nature’s Antibiotics!), cheap, easy to use and pack a flavor punch.
If spring time brings strawberry jam, why not Cranberry Jam at Christmas time??? This is a super easy and flavor-packed jam – good enough to give out to the neighbors for gifts.
Cranberries were two bags for a dollar at my favorite store, so I decided to try making jam out of them. Fabulous and frugal! Cranberries have more pectin than most other fruits, so no purchased pectin is necessary! The orange zest is the WOW! in this jam, so don’t skip it. Also, the salt mellows the bite of the cranberries. Perfect topping for scones, I say!
CRANBERRY ORANGE JAM
2 bags (12 ounces each), fresh or frozen
2 cups sugar
1 cup orange juice
2 tablespoons orange zest
1 cup water
1 teaspoon kosher salt
Place all ingredients in a stockpot and bring to a boil.Reduce heat to a simmer and cook for 20 to 30 minutes uncovered, stirring frequently to help remove water, until mixture is a little thinner than jam (mixture will thicken more as it cools).
Remove from heat and mash well with a potato masher, until all cranberries are in small bits.
Keep in an airtight container in refrigerator for 3 to 4 weeks.
— posted by Donna