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Cranberry Jam on Cranberry Bread

Cranberry Jam

Lisa Lynn
This delicious jam has a sweet-tart flavor that tastes great on toast, scones, or spread on a turkey sandwich!
Course Condiment
Cuisine American

Ingredients
  

  • 6 cups fresh cranberries coarsely chopped
  • 1 1/2 cup water
  • 3 1/2 cups sugar
  • 3 tbsps bulk pectin 1 package pectin

Instructions
 

  • Put a hot water bath canner on the burner and fill with enough water to cover jelly jars, with an extra inch of water over the top of jars. Turn the burner on high and cover with the lid.
  • Wash jelly jars and screw bands. Place jelly jars in the canner to sterilize.
  • While you wait for the water bath to come to a boil, prepare your cranberries. 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.
  • Prepare canning jar lids according to the manufacturer's directions. (Most jar lids are no longer designed to be boiled, be sure to check.) Pour boiling water over screw bands and set aside.
  • Once the water bath with jelly jars comes to a full rolling boil, begin cooking the cranberries to make the jam.
  • Place cranberries and water in a large saucepan on a medium-high burner. Cook until cranberries are tender and come to a full rolling boil.
  • Add the pectin and sugar mixture to the cranberries, stirring constantly to combine the pectin and prevent the jam from scorching.
  • Bring the cranberry and pectin mixture to a full rolling boil. Add the remaining sugar all at once and stir in.
  • Stir the apple jam mixture constantly and return to a full rolling boil.
  • Boil jam for 1 minute, then remove the pan from the burner.
  • Use a jar lifter to remove sterile jelly jars from canner and place them on a heavy towel on your countertop.
  • Place a canning funnel in a jelly jar and use a ladle to fill with jam. Work quickly but carefully to prevent the jam from cooling.
  • Wipe rim of jar clean, place canning lid on the jar, then screw canning band in place until finger tight.
  • Use the jar lifter to place the filled jar into the boiling water bath.
  • Repeat until all of the jam has been placed in the canner. Place lid on the canner and return to a full rolling boil.
  • Process jam for 10 minutes once the water returns to a full rolling boil. Remove jars from canner with the jar lifter and place them on a heavy towel to protect your countertop. Allow jars to cool without disturbing the jars or screw bands until jam reaches room temperature.
  • When the jam has cooled completely, remove screw bands and wash the jars to remove any jam that may have leaked during processing. Check each jar to be sure it has sealed properly. A properly sealed lid will not spring up and down when pressed with your fingers.
  • If any of the jars did not seal properly, refrigerate them and use the jam within 3 weeks.

Notes

For foods that are processed for less than 20 minutes, the jars must be sterilized before filling. To sterilize jars, boil them at a full rolling boil for 20 minutes.
 
When canning food, do not allow the food to cool down before placing in the jars and then into the boiling water. The difference in temperature can cause the jars to crack, wasting your food, time, and money.
 
As an added measure of cleanliness, I wash and dip the canning funnel and ladel in the boiling water bath just before using them.
 
Fruit jam is a high acid food and should be processed in a water bath canner.
Keyword holiday, jams and jellies