Recipe: Cranberry Walnut Jam and Homemade Maple Walnut Syrup

You need to add the walnuts to something acidic or something like maple syrup.

WALNUT JAM
Makes about 6 (1-cup) jars

5 cups prepared fruit (5 cups cranberries)
2 cups water
1/2 cup chopped Planters Walnuts
1/2 tsp. butter or margarine (optional)
4 1/2 cups sugar, measured into separate bowl (See tip below.)
1 box Sure-Jell Fruit Pectin Make It

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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MAPLE WALNUT SYRUP
Makes about 4 half-pints

1 1/2 cups corn syrup
1 cup maple syrup
1/2 cup water
1/2 cup sugar
2 cups walnut pieces

Combine corn syrup, maple syrup, water and sugar in a saucepot. Bring to a boil, stirring occasionally. Reduce heat and simmer syrup until it begins to thicken, about 15 minutes. Stir in nuts; cook 5 minutes. Ladle hot syrup into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.