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Highbush Cranberry Jam Recipe

Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.—Evelyn Gebhardt, Kasilof, Alaska

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Highbush Cranberry Jam Recipe

Prep: 15 min. + freezing Cook: 50 min. + cooling

Yield: 24 Servings

15 50 65

Ingredients

7-1/2 cups highbush cranberries
3/4 cup water
2 cups sugar
1 tablespoon grated orange peel
2 tablespoons orange juice
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze. Yield: 3-4 half-pints.

Nutritional Facts 1 serving (2 tablespoons) equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Originally published as Highbush Cranberry Jam in Taste of Home October/November 1995, p59