Highbush Cranberry Jam Recipe

5 1 1
Highbush Cranberry Jam Recipe
Highbush Cranberry Jam Recipe photo by Taste of Home
Publisher Photo

Highbush Cranberry Jam Recipe

Read Reviews
5 1 1
Publisher Photo
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
Featured In: 19 Freezer Jam Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + freezing Cook: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + freezing Cook: 50 min. + cooling

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

Nutritional Facts

2 tablespoons: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 0 protein.

  • 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
  1. 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.
Originally published as Highbush Cranberry Jam in Taste of Home October/November 1995, p59

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[email protected] User ID: 5738347 214683
Reviewed Dec. 12, 2014

"Delicious! I replaced the water with cranberry juice, the sugar with real maple syrup, and merely squished the berries rather than straining them."

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