CRANBERRY JAM

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Jams

4 1/2 cups Ocean Spray Fresh or Frozen Cranberries
1/4 cup water
3 1/2 cups sugar
1 package Sure Jell
1 small amount of butter
5 1/2 pint jars and lids

Sterilize jars and lids. Combine cranberries and water in a 6-quart saucepan. Bring to a boil and slowly stir in sugar so that it completely dissolves. Bring mixture to a FULL, rolling boil over high heat, stirring occasionally. Stir in pectin.

Return to a FULL, rolling boil. Boil for 1 minute, stirring constantly. Add a very small amount of butter to keep mixture from foaming. Remove from heat and skim off any foam. Fill jars. Wipe jar rims and cover with lids. Invert for 5 minutes, then turn upright. Let cool completely at room temperature. Check lids for proper seal. Store refrigerated for up to 3 weeks.

Yield: “2 pints”


Per Serving (excluding unknown items): 2709 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 699g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 47 Other Carbohydrates.

NOTES: Carol Hendrix and Pillsbury Holidays cook book
Modified by John Rich

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