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.