Cranberry (Spread) Jam
"I was testing out what I could do with cranberries one day because my son loves cranberries and came up with this delicious recipe. Great for the holidays."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
7 half pints
- Serves:
- 6
ingredients
- 6 cups cranberries (fresh or frozen)
- 3 cups water
- 2 tablespoons cinnamon
- 6 cups sugar
- 1 (1 3/4 ounce) box sure gel pectin
directions
- Put cranberries into a colander, rinse with cold water.
- Throw away any berries that are dried out or mushy.
- Bring water to a boil and put cranberries into boiling water.
- Cook over medium heat until the berries pop (about three minutes).
- Ladle cranberries into food mill and sieve.
- (Four cups prepared) Pour prepared fruit back into pot, add cinnamon and pectin (slowly and stir to prevent clumping).
- Bring to a boil, stirring constantly (to prevent scorching of fruit) for 3-5 minutes.
- Add sugar and bring to jam stage (full rolling boil) stirring constantly to prevent scorching.
- Boil for 3 minutes more.
- Skim off any foam with a wooden spoon.
- Jar as usual.
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Reviews
-
This was fabulous! I made a half batch exactly as described, and a half batch substituting 2 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp allspice for the 1 Tbsp cinnamon called for (for a half recipe) and it was wonderful both times! It was super easy, and smelled amazing while cooking! I did, however, pulse the berries in the pan after cooking with my stick blender instead of running them through my food mill. There were a few pieces of skin, but I think they give it more character and aren't overpowering. -
We really loved this jam! It was very easy to make. -
Loved the flavor...great cinnamon taste. Wonderful on toast or vanilla icecream!
Tweaks
-
This was fabulous! I made a half batch exactly as described, and a half batch substituting 2 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp allspice for the 1 Tbsp cinnamon called for (for a half recipe) and it was wonderful both times! It was super easy, and smelled amazing while cooking! I did, however, pulse the berries in the pan after cooking with my stick blender instead of running them through my food mill. There were a few pieces of skin, but I think they give it more character and aren't overpowering.
RECIPE SUBMITTED BY
"TTK" stands for "Tasty Toppers by K" I love canning, and trying new recipes. I waitress for a living. I do the canning on the side.
