Stove-top Jam: Cranberries all year ’round!

18 09 2009
Cranberries
Image by amayu via Flickr

On Twitter, @GayleneT and I were discussing thumbprint cookies filled with jam. She asked me if I had a recipe, and I tweeted these instructions for a simple cranberry-orange jam:
Tweet #1
To ea 1c whole cranberries, meas. out 1/3c sugar. Cook c-b’s+1/2c orange juice in saucepan ’til they burst.
Tweet #2
When c-bs burst, run through food mill to cut out skins. Stir sugar into pulp & cook until jel point is reached & sugar dissolved

Not bad for 140 char./tweet, huh? I even managed to include the hashtag #qcj (for quick cranberry jam) in each tweet.

Cranberries, because of their high pectin content, not only help other jams gel but make an easy stovetop jam in minutes. By the time this jam cools, it’s firm and spreadable. Small amounts keep safely in the refrigerator for up to three weeks and can be frozen for up to a year. It’s great on vanilla ice cream (and as the jam filling in your favorite thumbprint cookie recipe!)

Quick Cranberry-Orange Jam

1 cup whole cranberries, washed (check for and remove any bits of stems)
1/3 cup granulated sugar
1/2 cup fresh orange juice

  • Mix the cranberries and orange juice in a saucepan, and cook them in a saucepan over medium heat about 10 minutes or until the skins of the cranberries burst.
  • When the cranberries burst, run the hot mixture through a food mill to sieve out the skins.
  • Measure the pulp, and add more orange juice or water to make 1 cup of fruit and juice.
    Return the berry pulp to the saucepan, stirring in the granulated sugar until it’s dissolved. Cook the mixture an additional 10 minutes or until it begins to jell and will sheet off the back of a cold (frozen) metal spoon.
  • Cool, and use as a topping, filling, or on biscuits with butter.

This jam works equally well with fresh or frozen cranberries. Makes about 1 1/4 cup of jam.

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