ready in: over 5 hrs
serves/makes: 6 half-pints
recipe id: 30658
cook method: stovetop
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.
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