Monday, October 10, 2011

Spiced Cranberry Raspberry Jam

This is my new favorite jam.  It is unspeakably delicious.
The flavors are sweet raspberries, tart cranberries, bright orange, and warm spices.  All the loveliness of Autumn.  It's almost like a spiced cranberry sauce, but spreadable and sweet.  So very yummy!
This recipe is adapted from All Recipes.  I have also posted a plain Cranberry Raspberry Jam (adapted from the same recipe).  If you're not a fan of Fall spices, you might give that one a try - it is super-tasty.
Happy jamming!

Spiced Cran-Raspberry Jam
Adapted from All Recipes

16 oz cranberries (frozen, thawed work perfectly - this equals a 1 lb bag)
24 oz raspberries (frozen, thawed work perfectly - this equals two 12 oz bags) 
1 package powdered pectin (1.75 oz - I used Sure-Jell)
1/4 cup fresh orange juice (or water)
Rounded 1/2 tsp pumpkin pie spice
5 cups sugar
Rounded 1/2 tsp orange zest

1.  Prepare canning jars, lids and rings, a funnel and ladle, and a canner.  This recipe makes 7 half-pint jars.

2.  Place the cranberries in a food processor.  Pulse until rough-chopped.  This can also be done by hand.

3.  In a large stock pot or Dutch oven, combine the berries, pectin, juice, and spice.  Set the pot over high heat.  Cook, stirring often, until the mixture comes to a boil.

4.  Stir in the sugar and zest.  Return the mixture to a rolling boil.  Boil hard for one minute.

5.  Remove the pot from the heat.  Skim off any foam (later, you can stir this to deflate the bubbles and use it - it tastes perfect, it just isn't suitable for canning).  

6.  Ladle the jam into the prepared jars, leaving 1/4" headspace. Clean the rims.  Attach the lids and rings.

7.  Process the jars in the canner for 10 minutes.

8.  Transfer the jars to a rack to cool completely.

*I have successfully made a half-batch of this recipe.  Use a kitchen scale to measure the berries and pectin.

1 comment:

  1. This recipe sounds yummy!Thanks for posting!! I'm going to be making this recipe tonight!


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