Cranberry Jam Food

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CRANBERRY JAM



Cranberry Jam image

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

1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 cup sugar
1/2 cup fresh orange juice
1 cup water

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.

CRANBERRY JAM



Cranberry Jam image

It is so easy to make cranberry jam - it's done in ten minutes! Plus, this homemade jam is sweet and tart and wonderful on bread, as a filling for sandwich cookies, and in cakes and cupcakes.

Provided by Stefani

Categories     Condiments

Time 12m

Number Of Ingredients 5

1 pound frozen or fresh cranberries
1 2/3 cups sugar (if you prefer a sweeter jam, you can add more sugar)
1/2 teaspoon butter
1 teaspoon orange zest (optional)
3 tablespoons liquid fruit pectin (be sure to use the liquid kind and not the powdered kind)

Steps:

  • Crush the cranberries in a food processor until you have cranberry mush (if they are frozen, it will be more like cranberry powder).
  • Bring the cranberries, sugar, and butter to a full rolling boil in a medium-sized heavy-bottom saucepan on high heat, stirring periodically.
  • Quickly stir in the liquid fruit pectin.
  • Boil for one more minute.
  • Remove from heat, store in a bowl, Tupperware, glass jar, or whatever you'd like in the refrigerator for up to two weeks.

Nutrition Facts : Calories 95 kcal, Carbohydrate 24 g, Sodium 1 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

SMALL BATCH CRANBERRY JAM



Small Batch Cranberry Jam image

Easy homemade cranberry jam recipe that can be ready in less than 15 minutes. Just a few ingredients necessary! This sweet and tart jam cooks quickly and is delicious spread on toast or biscuits, added to a cheese board, or spooned over creamy desserts.

Provided by Joanie Zisk

Categories     Breakfast/Snack     Sauce

Time 25m

Number Of Ingredients 6

1 cup fresh cranberries
3 tablespoons sugar
¼ cup water
4 tablespoons orange juice
¼ teaspoon orange zest
⅛ teaspoon ground cinnamon

Steps:

  • Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
  • Reduce heat to a simmer; stirring occasionally, continue cooking until the cranberries are tender and pop open, about 10 minutes.
  • Remove from heat and cool before transferring to a jar or bowl.
  • Enjoy when cool.

Nutrition Facts : ServingSize 1 serving, Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 8 g

IN A CRANBERRY JAM



In a Cranberry Jam image

Provided by Alton Brown

Time 35m

Yield 1 cup

Number Of Ingredients 3

2 cups "Good Eats" Cranberry Sauce, recipe follows
4 ounces ginger ale
1 cup sugar

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 ORANGE JAM



Cranberry Orange Jam image

Provided by Food Network

Time 25m

Yield approx. 1 quart

Number Of Ingredients 4

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

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 APPLE JAM



Cranberry Apple Jam image

Make and share this Cranberry Apple Jam recipe from Food.com.

Provided by Nadia Melkowits

Categories     Apple

Time 20m

Yield 3 cups, 60 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag fresh cranberries
2 apples, peeled, cored and grated (Fuji, Gala and or or Golden Delicious)
1 cup sugar
1/2 cup orange juice
1 teaspoon grated orange zest (lemon)
1/4 teaspoon ground cinnamon

Steps:

  • In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and the rest of the ingredients cook until the cranberries start to pop (about 15 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

MULLED WINE & CRANBERRY JAM



Mulled wine & cranberry jam image

Make this tart, boozy, mulled wine and cranberry jam that's packed with seasonal flavours. It's ideal for a Christmas buffet to serve with cold meats

Provided by Cate Dixon

Categories     Condiment

Time 1h20m

Yield Makes 2 x 324ml jars

Number Of Ingredients 9

300ml full-bodied red wine, such as cabernet sauvignon
2 cinnamon sticks
3 cloves
1 star anise
1 orange, zested and juiced
500g fresh or frozen cranberries
100g light brown soft sugar
100g golden caster sugar, plus extra to taste (optional)
2 tbsp cherry brandy (optional)

Steps:

  • Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
  • Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
  • Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
  • Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

CRANBERRY JAM



Cranberry Jam image

Categories     Condiment/Spread     Sauce     Fruit Juice     Cranberry     Orange     Winter     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

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

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



Cranberry Jam image

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

2 pkg 12 oz bags fresh cranberries
2 c sugar
1 c water or juice(i used pom pomagranate-cranberry juice)
1/2 box low sugar pectin

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.

CERTO® CRANBERRY JAM



CERTO® Cranberry Jam image

Fresh cranberries, sugar and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Number Of Ingredients 5

7-1/2 cups prepared fruit (buy 2 lb. fully ripe cranberries)
4 cups water
5-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 min. Press through a sieve, if desired. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 0 g

CRANBERRY & SWEET CHILLI JAM



Cranberry & sweet chilli jam image

Add some spice to your Christmas dinner with this cross between a chutney, chilli jam and cranberry sauce. The amount of chilli you use will determine how hot the jam is

Provided by Good Food team

Categories     Condiment

Time 1h20m

Yield Makes 2 x 500ml jars

Number Of Ingredients 5

500g fresh or frozen cranberries
finger-sized piece ginger , peeled and roughly chopped
3-4 red chillies , roughly chopped (deseeded if you don't like it too hot)
200g golden caster sugar
100ml red wine vinegar

Steps:

  • Tip half the cranberries, the ginger and chillies into a food processor and whizz until very finely chopped. Scrape into a heavy-bottomed pan and add the remaining cranberries along with the sugar and vinegar, then bring everything to the boil, skimming off any scum that comes to the surface. Turn the heat down to a gentle simmer and keep cooking for about 20-30 mins, stirring occasionally.
  • Once the jam is starting to become sticky, continue cooking for a further 5 mins, stirring frequently so that the mixture doesn't burn on the bottom of the pan. It should look like a thick, bubbling lava. Cool slightly, then transfer to sterilised jars and leave to cool completely. Will keep for three months in a cool, dark place; keep in the fridge once opened.

Nutrition Facts : Calories 21 calories, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Delicious and easy cranberry and orange jam - perfect for the holidays! (cooking time includes canning/processing time as well) Yields 4 Qty. 12 oz. jars

Provided by Miss Kelley

Categories     Fruit

Time 40m

Yield 48 ounces, 24-32 serving(s)

Number Of Ingredients 5

2 (12 ounce) bags fresh cranberries or 2 (12 ounce) bags frozen cranberries, rinsed and sorted
1 -2 teaspoon orange zest (chopped fine)
3 cups sugar
1 cup fresh orange juice (from 2 oranges)
1 cup water

Steps:

  • Combine all ingredients in a large stainless or enamel pot. Slowly bring to a boil. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 minutes.
  • Mash with a potato masher to break up fruit, leaving some chunks, but not whole berries.
  • Ladle into clean hot jars and seal. Process for 10 minutes at altitudes up to 1000 feet.

CRANBERRY JAM



Cranberry Jam image

Relish the idea of handing out homemade jam for the holidays? Give this Cranberry Jam recipe a try. Our Cranberry Jam is perfect for the cranberry lovers on your list.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 32 servings, 1 Tbsp. each

Number Of Ingredients 5

1-1/2 cups cranberries
1/2 cup water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/4 cup sugar
1/2 cup orange juice

Steps:

  • Bring cranberries and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 3 min. or until cranberries begin to pop. Remove from heat.
  • Add dry gelatin mix; stir 2 min. until completely dissolved. Add in sugar; stir until dissolved. Refrigerate 1 hour.
  • Stir in orange juice. Spoon into containers; cover with lids. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 0 g

CRANBERRY JAM BARS



Cranberry Jam Bars image

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

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

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



Holiday Cranberry Jam image

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

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

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 :

SPICED CRANBERRY JAM



Spiced Cranberry Jam image

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

1 (12 ounce) bag fresh cranberries
¾ cup white sugar
½ cup turbinado sugar
¼ cup water
1 orange, zested
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 dash ground black pepper

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

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Wash, sort, and coarsely chop the berries. When the water in the canner comes to a full rolling boil, boil jelly jars for 20 minutes to sterilize them. Measure the pectin into a small bowl and add 1/4 cup of the sugar to the pectin. Combine and set aside. Measure the rest of the sugar into a bowl and set aside.
From theselfsufficienthomeacre.com


FRESH CRANBERRY JAM - THIS SILLY GIRL'S KITCHEN
Fresh Cranberry Jam, only 3 ingredients and ready in 14 minutes or less, sweet, tart and oh so delicious! Thanksgiving is right around the corner and on everyone’s table has to be some cranberry goodness! Cranberries seem to be a huge Thanksgiving fruit but I think they really are special all through the holidays! That bright red color of this fresh cranberry jam just …
From thissillygirlskitchen.com


CRANBERRY JAM FROM DRIED CRANBERRIES RECIPES
2021-11-04 · Cranberry Jam Dried Cranberries Recipes. 28,161 suggested recipes. Cranberry Jam Thumbprint Cookies Amy's Healthy Baking. large egg white, baking powder, coconut sugar, gluten, cornstarch and 5 more. Chocolate Cheesecake with … From yummly.com From tfrecipes.com Calories 70.3 calories Fiber 1.1 g Carbohydrate 18.2 g Protein 0.1 g
From tfrecipes.com


CRANBERRY JAM | OCEAN SPRAY®
Sterilize jars and lids. Combine cranberries and sugar in a 6-quart saucepan. Bring to a FULL, rolling boil over high heat, stirring occasionally. Stir in pectin. Return to a FULL, rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Fill jars.
From oceanspray.com


HOW FAR IS CRANBERRY TOWNSHIP FROM WARRENTON (VIRGINIA)
So now we can finally get an idea of the total travel time from Warrenton (Virginia) to Cranberry Township including time spent getting to/from the airports, an estimated wait time of 2 hours at the airport for TSA security lines and waiting at the gate, and the actual flight itself.
From trippy.com


CHRISTMAS CRANBERRY JAM RECIPE | DELICIOUS. MAGAZINE
Put all the ingredients in a large pan over a low heat to dissolve the sugar. Add a little water if it looks. too dry and stir gently as needed. Simmer for 20-30 minutes until the cranberries have softened and formed a rich, thick jam. Spoon into 3 x 400g sterilised jars (see Know-how), adding a fresh piece of cinnamon stick to each one.
From deliciousmagazine.co.uk


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