Homemade Cranberry Jam Food

CRANBERRY JAM

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.

HOMEMADE CRANBERRY JAM

Steps:

• Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat.
• Reduce heat to low, cover with a lid, and gently simmer, stirring frequently, for 45-60 minutes. Keep covered while simmering, leaving only a little crack for the steam to escape. Make sure it simmers gently. Stir from time to time.
• Transfer into a blender and puree until smooth.
• Let cool completely and transfer to a medium jar. Once completely cooled, close with a lid tight and refrigerate.
• Without canning process, this jam will last about 6 weeks in the refrigerator.

CRANBERRY JAM

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.

EASY HOMEMADE CRANBERRY JAM

Steps:

• Bring 1 cup of water and 1 cup sugar to a boil in a medium size pot. Add 4 cups of cranberries, bring it all to a boil once again. Squeeze juice out of 1 lemon (make sure no seeds fall out), cook for 7 minutes. The cranberries will be popping, most should be popped. Done. Put in jars to enjoy.

CRANBERRY JAM BARS

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.

HOLIDAY CRANBERRY JAM

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.

SPICED CRANBERRY JAM

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.

HIGHBUSH CRANBERRY JAM

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

IN A CRANBERRY JAM

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

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

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.

CERTO® CRANBERRY JAM

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.)

CRANBERRY ORANGE JAM

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 ONION JAM

Steps:

• Heat a large sauté pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes.
• Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn.
• Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes. Season with salt and pepper to taste. Allow to cool before serving.

CRANBERRY JAM

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.