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My review
Spiced Cranberry Jam
58
LauraF
"I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!"
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Ingredients
1 h 20 m servings 70Original recipe yields 16 servings (1 pint)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
- Blend cranberry jam into desired consistency using an immersion blender.
- Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
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Footnotes
- Cook's Note:
- Force jam through a fine-mesh strainer after blending if you prefer to discard the skins.
Nutrition Facts
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Reviews
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12/22/2017
Super easy and amazing flavor. I used 1/4 tsp of nutmeg instead of ginger and added a pinch of spanish saffron. It’s a wonderful holiday jam.
12/14/2019
Little bit spicy. Made it again without pepper and like much better. Will use as filler for orange cake.