January 20, 2012

Cranberry Jam

I'm not a die-hard cranberry fan, but I made this with a friend in mind. And, I became infatuated with it. The cinnamon and orange flavors combine perfectly with the cranberries for a tart yet sweet treat. You can adapt this recipe to make as much (or little) jam as you'd like. I'd suggest making a large batch because it's a pretty and tasty  jar to share with a friend.   

Cranberry Jam
24 oz. cranberries
2 cups sugar
Zest from one orange
1 cinnamon stick
1 1/2 cups water

Combine all ingredients in a large saucepan over medium heat. Bring to a boil, and boil until cranberries are bursting, stirring often. Remove from heat, and process half of the jam in a food processor until fairly smooth. Combine processed jam with remaining jam. Return to heat, and simmer until jam reaches desired consistency, typically 10 to 20 minutes.

Remove from heat, and fill sterilized jars to 1/4-inch headspace. Process in a hot water bath 10 minutes.

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