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Recipe(tried): Cranberry Conserve

Preserving - Jams, Jellies
Traditionally, jams are made of crushed fruit & cooked with sugar until thick. Whenever possible, they are made without added liquid. Proportions are 3/4 - 1 lb per pound of fruit. I have not tried cranberry jam, but I have used the following

Cranberry Conserve

6 c. cranberries
3 medium sized oranges
1/2 c. pecan meats
1 c. seedless raisins
4 1/2 c. sugar

Cook cranberries in water to cover until tender. Press through sieve to remove liquid.

Grate rind from the oranges; Peel them. Chop the pulp removing all the white membrane. Chop the nut & raisins.

Combine cranberry pulp, grated rind, orange pulp, pecans & raisins in heavy pot; cook slowly(DO NOT BOIL) for 10 minutes. Add sugar; boil gently stirring frequently until thick.

Pour immediately into hot sterilized jars. Cool, then cover tightly and store in refrigerator.





MsgID: 20657
Shared by: Nancy
In reply to: REQUEST - CRANBERRY JAM
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 REQUEST - CRANBERRY JAM
  CARRIE SHORE
2 cranberry jelly
  marilyn
3 Recipe(tried): Cranberry Conserve
  Nancy
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