cranberry citrus jam

Cranberry Citrus Jam

Makes 2 and a half pints

All fruit juice in this recipe should be squeezed fresh. I used about 3 tangerines, one large orange, and one lemon.

12 oz. fresh cranberries
1/2 c. tangerine juice
1/4 c. orange juice
1/4 c. lemon juice
1-3/4 c. sugar or 2 c. honey
1-1/2 c. water
1/2 box Pomona Pectin *

Add water and cranberries to a large sauce pot and bring to a boil. Simmer over low-medium heat for about 10 minutes.

Drain berries and preserve water. Process cranberries in blender or food processor. Add the cranberry water to the cranberry pulp until you have 4 cups, and put back in the sauce pot.

Add freshly-squeezed juices to the cranberry pulp.

Combine sugar and pectin. Add mixture to cranberry pulp and juice. Boil for 15-20 minutes, skimming foam from the top.

Check set of the jam by dropping a small teaspoon of hot liquid on a frozen plate. It it sets, it’s done! Otherwise, keep boiling and re-check every couple minutes.

Ladle into clean jars, secure tops, and process in a boiling water bath for 10 minutes.

* Note:

You can make this recipe without the pectin to make a delicious syrup. Combined with a little maple syrup and pancakes, it’s potentially the best breakfast ever.