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Learning to Edit |
Cranberry Orange Jam
The ingredients list is for 1-1.5 pints of jam. Multiply as needed (but never make batches larger than 5 pints as they may not set). Put the appropriate jars in a hot water bath canner, and fill with enough water to just cover the jars. Set lids and rings aside. Turn on the stove to start heating water. If at any point it reaches a rolling boil before your jam is ready, turn it down to simmer. Rinse and pick over the cranberries. Zest and juice the orange. Pour the orange juice into a measuring cup and add water to bring the liquid to 1 cup. Combine cranberries, orange juice, water, and orange zest in a large pot (fruit should not fill more the 1/2 half the pot) and bring to a boil. Add sugar and bring to a rolling boil again. Simmer 10-20 minutes. Crush berries with a potato masher, then continue to simmer until thick (usually less than 10 more minutes). Remove hot jars from the canner, and fill with hot jam, leaving 1/4 inch headspace. Wipe rims, place lids on jars, and tighten rings to finger-tight. Return jars to canner. Verify that there is approximately 1 inch of water on top of the tallest jar, adding more water if necessary. Bring canner to a rolling boil. Keep at a boil for 10 minutes, then turn off heat and remove lid of the canner. Let stand 5 minutes. Set jars on a towel and leave 24 hours before checking the seals. Push on the center of the lid -- if you hear a popping noise, the seal is no good and that jar needs to refrigerated. Remove the rings, and test that the lids cannot be easily opened. If necessary wipe down and dry jars. Store without rings. |