Posted on March 29, 2012 by Colleen
I had the hardest time finding a recipe for cranberry jam. What else could I use the extra frozen cranberries and a bag of liquid pectin for? So I made my own. And it’s wonderful!
Spiced Cranberry Jam
4 cups whole cranberries
6 cups sugar
2 cups cranberry juice
1 pouch liquid pectin
1 teaspoon apple or pumpkin pie spice (optional)
1 12-pack 4 ounce glass jars with new lids and rings
Wash all the lids and jars and rings in soapy water. Rinse off. Put jars and rings in a 12-quart pot half full of water (the pot, not the jars). Wash your canning funnel and put in water with the jars. Bring to a boil for 5 minutes. The jars are ready to use now. The lids should go in a small pan with boiling water and set aside until you need the lids.
Pulse cranberries in the food processor or chop by hand until they are in large chunks. In a large pot stir together cranberries, juice, sugar and spice if you want it in there. Bring to a boil and boil for 1 full minute stirring constantly. Add pectin and bring back to a boil for another full minute stirring constantly. Turn off heat and using a canning funnel ladle into hot, boiled jars being careful not to fill to more than 1/4 inch of the top. Use a damp paper towel to wipe the rims of the jars before putting on lids and rings. Finger tighten rings on and using canning tongs lower sealed jars into boiling water in the canning pot and let boil for 5 minutes. Turn off heat and use canning tongs to remove jars to a wooden cutting board to cool. Once all the lids seal (to test: once jam is cool press on the center of each lid, if it is down or goes down without popping back up they are sealed. Any that don’t seal can be put in the fridge and used right away) label the jars and store in a dark place. Refrigerate after opening.
Filed under: Recipes | Tagged: canning, cranberries, cranberry jam, jam, recipe, spiced cranberry jam | 1 Comment »
Posted on November 25, 2009 by Colleen
Yesterday I got the actual recipe from my mother. I was pretty close but not quite when trying to recall the recipe. So I updated the post. And I made it last night. I have yet to taste it but I know it’s going to be good.
HERE is the Cranberry Relish Recipe. Enjoy!
Filed under: Recipes | Tagged: cranberries, cranberry, cranberry relish, holiday food, side dish, Thanksgiving | Leave a comment »
Posted on October 27, 2009 by Colleen
Ok, so since we were talking about Thanksgiving foods and side dishes I thought I would post my Granny’s cranberry relish recipe, as well as I know it anyway. She never wrote it down but I’ve helped and watched her make it enough times that I’m pretty sure this is how it goes:
Granny’s Cranberry Relish
1 pound fresh ripe red cranberries
1 granny smith apple
1 large navel orange
2 stalks celery
1/2 to 1 cup sugar
Wash the apple and orange, remove stems and seeds but leave the peels on. Cut into chunks. Also clean the celery and chunk it up. Rinse the cranberries and pick through them removing stems, leaves and bad looking ones. Ok, my granny used a old meat grinder but you can use a food processor/blender or cut it all by hand.
(Meat grinder instructions)
Feed everything but the sugar through the meat grinder, mix it up, if it’s not fine enough for you can can put it back through a little more.
(Food processor/blender instructions)
Working in small batches put some of the fruits/veggies into the food processor and pulse until everything is in smallish pieces making sure to scrape down the sides so nothing gets liquefied and there are no large chunks left. Use a potato masher to mush the mixture up a bit so there is some juice out of the mixture. You want it to be kind of like pickle relish, small uniform pieces with some juice.
(Hand chopping instructions)
Mill your knife through the fruit and veggies until they are all in smallish chunks and about the same size. Save juice that is on the cutting board after chopping. This will take a while and please be careful cutting the cranberries, you may want to half them before you start chopping them. Use a potato masher to mush the mixture up a bit so there is some juice out of the mixture. You want it to be kind of like pickle relish, small uniform pieces with some juice.
Add sugar to mixture and let sit in the fridge for 2-3 hours. Taste it after letting it hang out in the fridge and add more sugar if desired. It’s best after a day or two in the fridge, just make sure you stir it up every 12 hours or so so it gets well mixed and the flavors combine. You can keep it in tight sealed containers in the fridge for a long time, I’ve kept some for more than a month and it was fine and still very tasty.
Filed under: Recipes | Tagged: cranberries, cranberry, cranberry relish, holiday food, recipe, side dish, Thanksgiving | 2 Comments »