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Highbush Cranberry Jam

 Highbush Cranberry Jam
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
24 ServingsPrep: 15 min. + freezing Cook: 50 min. + cooling


  • 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


  • 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.