Quick Cranberry Orange Jam Recipes

CRANBERRY ORANGE JAM (MARMALADE)

Steps:

• Wash the oranges and using a fruit peeler, peel off the outer most layer of the oranges. Try to peel just the outer orange layer, leaving the white pith behind. Slice the peel into thin strips, no longer than 1-inch long. It's okay if you have smaller strips. Place the strips in a maslin pan.
• Peel the white pith from the oranges and discard. Cut the oranges in half. Remove any seeds. Squeeze the juice from the orange halves into the maslin pan. Tie the squeezed orange halves into a muslin cloth and place in the maslin pan.
• Add the water into the maslin pan. Bring to a boil then turn the heat down to a simmer. Simmer for 30 minutes, occasionally prodding the muslin bag and stirring the orange peel strips, until the orange peel strips have softened. You'll keep the muslin bag cooking in the jam pot until the end.
• Wash the cranberries and add them into the pan. Add in the apple juice. Bring the pan to a boil again, and cook for about 10 minutes, until all the cranberries have popped and have broken apart. If any cranberries remain whole, use a spatula and lightly press the cranberry against the side of the pot until it "pops".
• Add in the zest and juice from the 2 limes and the sugar. Bring to a roiling boil, scraping the bottom of the pan frequently to avoid the jam from sticking and burning, until the setting point is reached. The setting point is 220°F / 104.5°C. See notes if you do not have a thermometer.
• As soon as the setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Remove the muslin bag. Gently stir the jam and transfer the jam into warm, sterilized jars (see notes). Seal the jars immediately. Store the jam in the refrigerator for up to two weeks, or process the jars in a boiling water canner or pressure canner.

ORANGE-CRANBERRY MARMALADE

Steps:

• Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
• Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
• Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
• Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

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:

• 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.

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.

CRANBERRY JAM

Steps:

• Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
• Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

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 MARMALADE

Steps:

• Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
• Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
• Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.