Cranberry Cinnamon Jam Recipes

CRANBERRY CINNAMON JAM

Steps:

• Pick over cranberries and throw away any mushy or bruised cranberries.
• Measure sure and set aside.
• Boil water and add cranberries, boil till cranberries are popped (approx. 3-5 min).
• Ladle cranberries into food mil and sieve.
• (Measure four cups prepared fruit) Pour prepared fruit back into pot, add pectin (mix slowly to prevent clumping), and add cinnamon.
• Cook mixture to a slow boil, and slowly add sugar.
• Bring to a full rolling boil, cook three minutes longer and remove from heat.
• Skim off any foam, and jar as usual.

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.

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.