4 cups fresh or frozen cranberries 3 cups water 3/4 cup orange juice 1/4 cup lemon juice 4 cups sugar 2 pouches liquid pectin (3 ounce ea)
Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat; reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid.
Place cranberries in blender or food processor and whirl until smooth; add enough of reserved liquid to berries to make 4 cups. Return berry puree to pan.
Stir in orange juice, lemon juice and sugar until well blended. Bring to full rolling boil over high heat, stirring constantly; then boil, stirring, 1 minute. Remove from heat and stir in pectin at all once. Skim off any foam.
Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner 5 minutes, or omit processing and ladle jam into freezer jars or freezer containers, leaving 1/2-inch headspace; apply lids.
Let stand 12 to 24 hours at room temperature; freeze or refrigerate. For best flavor, store for at least 1 week before using. Storage time, up to 1 year in freezer.
41 calories, 0 grams fat, 11 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.