Cranberry Orange Jam on Cream Cheese Toasts
Why don’t we use cranberries more often? They’re healthy (some call them Nature’s Antibiotics!), cheap, easy to use and pack a flavor punch.
If spring time brings strawberry jam, why not Cranberry Jam at Christmas time??? This is a super easy and flavor-packed jam – good enough to give out to the neighbors for gifts.
Cranberries were two bags for a dollar at my favorite store, so I decided to try making jam out of them. Fabulous and frugal! Cranberries have more pectin than most other fruits, so no purchased pectin is necessary! The orange zest is the WOW! in this jam, so don’t skip it. Also, the salt mellows the bite of the cranberries. Perfect topping for scones, I say!
Don't skip the Orange Zest!
Juicing the oranges
CRANBERRY ORANGE JAM
2 bags (12 ounces each), fresh or frozen
2 cups sugar
1 cup orange juice
2 tablespoons orange zest
1 cup water
1 teaspoon kosher salt
Everybody in the Pool!
Place all ingredients in a stockpot and bring to a boil.Reduce heat to a simmer and cook for 20 to 30 minutes uncovered, stirring frequently to help remove water, until mixture is a little thinner than jam (mixture will thicken more as it cools).
Remove from heat and mash well with a potato masher, until all cranberries are in small bits.
Keep in an airtight container in refrigerator for 3 to 4 weeks.
– posted by Donna
I bet this would be great on pancakes too! Sounds so easy. This might be a good first jam to make!
Yes, it is completely idiot proof – that’s why I even I coould make it!
Oh man, I thought canning season was over, but here I go again! Thank you! I love cranberries and I need to do something with the six bags of them that my devoted husband stashed in the freezer for me!