Cranberry Preserves and Jam - A Great Homemade Gift
Cranberries are Delicious
Jams, jellies, and preserves make great gifts. Whether you create a variety basket of jewel hued jams for a birthday or Christmas gift, or a single jar as a hostess gift - home cooked preserves, jams and jellies are always appreciated. And you do not need a pressure caner to process these delicious cranberry preserves and cranberry jam recipes - you can use any large, deep pot.
Cranberries are a popular winter fruit due to their health benefits, delicious flavor, and attractive red coloration.
Here is a recipe for cranberry preserves, a welcome flavor for winter with a beautiful ruby color. Following that is a recipe for cranberry jam that includes frozen strawberries. I have also included a recipe that needs no pectin at all.
Before cooking the preserves (or jam), make sure that you have the necessary materials. You will need:
- A large pot for cooking the jam
- A real large pot for the water bath to seal the jars
- A metal rack to place at the bottom of the hot water bath
- Jars, rim, and lids. 8 oz. sizes work best for jams, jellies, and preserves. You can buy a case that includes everything or, you can reuse old jars and rims. Make sure that you have new lids to ensure a tight seal
- A large bowl for the measured sugar (always measure into a bowl first, then put the sugar in the pot.
- Another large bowl or container for the fruit (always measure all the chopped fruit first, then put it in pot)
- Cutting board
- Sharp knife
- Long handled cooking spoon
- Tongs - to lift jars out of hot water
- Apron (it's messy)
6 Cups Cranberries
5 Cups Sugar
1 1/2 Cup Water
Finely chopped orange peel (optional)
1 Pouch Liquid Fruit Pectin
1/4 Cup Orange Juice
1 Slim Sliver of Margarine or Butter (to prevent foaming)
- Wash, rinse, then sterilize the jars, rims and lids. Pour boiling water in jars. Fill a bowl with rims and lids and cover with boiling water. Let stand until it's time to use them, then quickly dry with a clean towel
- Chop orange
- Rinse and coarsely chop cranberries. Measure and pour into a large pot
- Measure sugar and pour into the same large pot
- Add chopped orange (including peel), orange juice, margarine or butter, and water to the cranberries and sugar. Mix. Let stand for 10 minutes. (Doesn't it look pretty?)
- Turn heat on high. Bring pot of cranberry mixture to full rolling boil while stirring continuously.
- Boil hard for 1 minute, stirring continuously.
- Remove from heat and add pectin (do not return to heat)
- Stir and skim off foam for 5 minutes. If you added the margarine, there should be very little foam, but stirring keeps the fruit from all floating up at the top
- Pour into clean jars to 1/4" of rims
- Clean jar rims and edges
- Set lids on top and attach rims, not too tightly, you want air to escape during processing
- Place jars in hot water bath (boiling water) for 10 minutes to seal
- Remove jars from hot water and let stand
- If you press on the lid and it depresses, the led had not sealed. You can return the jar to the hot water bath or turn the jars upside down. If you hear a click, they have sealed.
- Store in a cool, dark place
- This recipe makes about 8 1/2 Cups. It's good to keep that extra 1/2 cup or so in a mug or unsealed jar so you can check the consistency, texture, and, of course, taste. Why seal it if you are going to eat it right away!
Recipe for Cranberry Holiday Jam
2 Cups Cranberries
1 Medium Orange
1/2 Cup Water
3 Cups Sugar
1 10 oz. package frozen strawberries, crushed
3 ounces liquid pectin
Sliver of margarine to avoid foam.
- Chop cranberries
- Cut orange and lemon in quarters. Remove seeds and grind in food processor
- Combine ground fruit, water, sugar and crushed strawberries in a large pot. Stir to blend.
- Cook over low heat for 2 minutes, stirring constantly
- Bring to a full, rolling boil.
- Boil hard for 1 minute, stirring constantly
- Remove from heat. Stir in pectin
- Return to head and boil again for 2 minutes.
- Remove from heat and stir for 5 minutes.
- Pour into cleaned, sterilized jars and seal as above.
Cranberry Jam With No Pectin
I was surprised that this would work as it uses no pectin. But the mixture thickens and gels with time instead of added pectin. I made this one last year and it's delicious!
2 Twelve oz. Bags Fresh Cranberries
3 Cups Sugar
1 Cup Orange Juice
1 Cup Water
- Lightly mash cranberries.
- Add all ingredients to a large pot
- Bring to a boil
- Lower temperature and simmer, stirring often, until thick, about 20 minutes
- Pour into clean sterilized jars, clean edge of jar, top with sterilized lids as above.
- Place in hot water bath until sealed (about 5 minutes)
How to Tell if Canning Jars Are Sealed
The Sound of Canning Jars Sealing
© 2009 Dolores Monet