Best Cranberry Orange Jam Recipes

CRANBERRY ORANGE JAM

Steps:

• Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
• *Follow the directions on your canning jars for sterilization.

PUMPKIN GRANOLA AND ORANGE-CRANBERRY JAM WITH MAPLE YOGURT PARFAITS

Steps:

• Special equipment: 4 parfait glasses
• For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
• Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
• Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
• For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.
• For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill.
• To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.
• Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
• Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
• Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
• Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

CRANBERRY ORANGE JAM

Steps:

• Combine all ingredients in a large stainless or enamel pot. Slowly bring to a boil. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 minutes.
• Mash with a potato masher to break up fruit, leaving some chunks, but not whole berries.
• Ladle into clean hot jars and seal. Process for 10 minutes at altitudes up to 1000 feet.

CRANBERRY-ORANGE JAM

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Pierce oranges all over with the tines of a fork. Place in boiling water for 10 seconds. Transfer to ice-water bath and let cool. Return oranges to boiling water for 10 more seconds; transfer to ice-water bath to cool. Repeat boiling and cooling process two more times.
• Transfer oranges to freezer until firm, about 15 minutes. Using a mandolin, slice 1/8-inch thick and transfer to a wide shallow saucepan along with 3 cups water, cranberries, and honey; bring to a simmer over medium-low heat.
• Add sugar and pectin and reduce heat to low; cook, stirring, until orange slices are glossy and liquid has reduced to a thickened jamlike consistency. Remove from heat and let cool completely. Jam may be kept in an airtight container, refrigerated, up to 2 days.

CRANBERRY ORANGE JAM WITH CRYSTALLIZED GINGER

Steps:

• 1. Prepare the jars and lids: place your jars on a rack in a large pot. Cover them with water and bring to a boil. Boil them for 10 minutes, then turn off heat and let them sit in water till ready to use.
• 2. In a small saucepan place your bands and lids and cover with water. Let the water come to a simmer and then turn off heat and put off to the side till ready to use. Pick them up with the magnetic wand or whatever it is called. LOL
• 3. Cut the oranges into quarters (leaving peels on). Just remove the seeds. Transfer the oranges to a food processor and pulse until they are coarsely chopped.
• 4. Now, do the same for your cranberries and coarsely chop them in the food processor.
• 5. Transfer the orange and cranberry pulp to a large, heavy-bottomed pot. Add 2 cups of water and cinnamon stick and bring to a boil. Reduce the heat and simmer for 10 minutes.
• 6. Sprinkle the pectin over the cranberry mixture and stir to combine. Next, stir in the butter and return the mixture to a boil. Add the 4 cups of sugar and stir well and return again to a boil. Boil hard for one minute. Remove the pot from the heat. Discard your cinnamon stick from mixture and stir in your crystallized ginger.
• 7. Woohoo, now you are ready fill your jars. Ladle the hot jam into hot sterilized jars. Leave at least 1/4 inch headspace. Wipe rims of the jars with a wet hot paper towel getting any excess jam off the rim. Cover with lids, and screw the bands on until fairly tight. Place jars back in the large pot and make sure they are covered completely with water. Cover pot and bring to a boil over high heat.
• 8. Boil for 10 minutes and turn off your heat. Uncover pot and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
• 9. Wow, second batch of jam I ran out of cranberries and only had 1 cup. Went looking for some at the stores and none were to be found. Well, I decided 1 more orange, along with 1 cup of cranberries and 1 cup of fresh pineapple might work. I tried some liquid pectin instead of dry and it didn't seem to start to thicken the jam at all, so I added a box of dry pectin and Thank the Lord the jam jelled up. Wheeewwwh it was a trial and error but thankfully turned out and it is tasty too. So instead of 3 cups of cranberries it was 1 cup orange, 1 cup cranberries and 1 cup pineapple.
• 10. I sent Sherri a jar of jam and she made these incredible wings w/it. I've made the recipe and it is delicious. So honored that she would use my jam in a unique way. Here is the link:https://www.justapinch.com/recipes/main-course/chicken/kim-bs-spicy-grilled-asian-jammin-wings.html
• 11. Sept. 10th, 2015 --- Made 2 batches of this jam.

QUICK CRANBERRY-ORANGE JAM

Steps:

• In a medium-microwave safe bowl, combine marmalade and cranberries.
• Cover and microwave on med-high power (80%) 6 minutes or until marmalade melts and cranberries are tender, stirring frequently.
• Spoon jam into heat resistant jars; cover and cool to room temperature.
• Store in refrigerator.