Sunday, April 6, 2008

Cranberry Jam

A few months ago, when I had orange-overload, I bought no-sugar pectin to make marmalade. I never got around to it because of school, work, and sorority stuff was just piled too high to find time.

About a week ago I watched a bit of Alton Brown's "Good Eats" where he said frozen cranberries can last six months or so. It didn't take the rocket scientist in me to figure out that the 5 or 6 bags of frozen cranberries we had in the freezer would not be done within the next few months. And then it hit.

This jam is great. It's sugar-free (I used Splenda..), sweet and yet tart.. it's got a very similar flavor combo as to what I do for thanksgiving/christmas cranberry sauce, but of course--its a jam.

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1 bag of frozen cranberries. (3 cups)
1 orange (will need zest and juice)
1/2 to 1 tbsp ginger
1 cup sweetener
1 box sugar-free pectin
1/4 cup water

Put the cranberries, ginger, and orange zest and juice in a saucepan and allow it to simmer till the cranberries have popped. Add the sweetener and stir till dissolved. Add the pectin and allow to boil gently, stirring, for 5-10 minutes. Put in jars and allow to cool.

This made a jar and a half, so I did not feel the need to steralize the jars and make them air-tight. They were ready to use as jam within minutes, as the amount of pectin in there is huge. As you can see, this was NOT a runny jam/jelly--it did spread well though, have no fear, but if you want it a bit more runny, cut down on the pectin.

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