Difference between revisions of "Cran-Raspberry Jam"

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[[category:Cranberry]]
 
[[category:Cranberry]]
 
[[category:Cranberry Iron Chef]]
 
[[category:Cranberry Iron Chef]]
[[category:Raspberry]]
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[[category:Raspberry]][[category:jam]][[category:Preserves]]
 
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].
 
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].
  

Revision as of 15:26, 21 August 2009

Submitted by Sam_I_Am.

Ingredients

  • 1 bag Cranberries
  • 20 oz Frozen Raspberries
  • 1/2 Orange Zest
  • 1 C Water
  • 5 C Sugar
  • 1 pack Powdered Pectin

Method

Bring all of the above up to a boil, stirring periodically.

Jam-3.jpg

After it gets roiling, boil for another minute.

Jam-4.jpg

Sterilize your jars and funnel and clamps and ladle. I just washed them all in the dishwasher and then brought them to a boil in my monstrous canning kettle.

Jam-2.jpg

After the above have boiled for 10 minutes, turn off the heat and toss in the lids. (You don't want the lids to boil, because the sealing solution will melt off.)

Remove the blistering hot clamps and then use those to remove the blistering hot jars. Use the funnel and ladle to load the jars to about 1/3" from the top.

Jam-5.jpg

Tighten the lids to finger-tight and put 'em back in the kettle. Boil for 15 minutes.

Jam-6.jpg

Serve. Or, don't for a couple years. :)

Jam-0.jpg