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
Total TimePrep: 15 min. + freezing Cook: 50 min. + cooling
- 7-1/2 cups highbush cranberries
- 3/4 cup water
- 2 cups sugar
- 1 tablespoon grated orange zest
- 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.
Nutrition Facts2 tablespoons: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 0 protein.
Originally published as Highbush Cranberry Jam in Taste of Home October/November 1995
Follow along as we show you how to make these fantastic recipes from our archive.