| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 3 | Pints | ||
INGREDIENTS
| 4 | c | 1 lb fresh or frozen |
| cranberries | ||
| 3 | c | Water |
| 3/4 | c | Orange juice |
| 1/4 | c | Lemon juice |
| 4 | c | Sugar |
| 2 | Pouches Certo liquid pectin |
INSTRUCTIONS
Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, untill berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in a blender or food processor and whirl until smooth; add enough of the reserved liquid to berries to make 4 cups. Return berry puree to pan. Stir in orange juice, lemon juice, and sugar until well blended. Bring to a full rolling boil over high heat, stirring contantly; then boil, stirring for one minute. Remove from heat and stir in pectin all at once. Skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4" headspace. Wipe rims and threads clean, seal, blah, blah, blah. Process for 5 minutes in boiling water bath. Makes about 6 half pints. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1090
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.7mg
Potassium: 199.4mg
Carbohydrates: 281.2g
Fiber: 2.7g
Sugar: 274.1g
Protein: <1g