Print Options:

Cranberry jam

Yields1 ServingPrep Time15 minsCook Time3 minsTotal Time18 mins

This cranberry jam flavored with orange and lemon need very little time to prepare.

Canneberges

 4 cups (380 g) fresh or frozen cranberries
 3 cups (600g) of sugar
  1 lemon, zest and juice
  1 orange, zest, white membrane remomed and flesh cut in dices 1/4 inch (1 cm)
Sterilizing jars and lids
1

Put a grill at the bottom of a large pot. Put the jars on the rack, cover with water, bring to a boil and boil 10 minutes [/ cooked-timer]. Reserve the jars in water. Put the lids in a small saucepan, cover with water, bring to a boil, remove from heat and leave in water until potting.

The Jam
2

In a large stainless steel saucepan, add cranberries, sugar, zest and lemon juice, zest and pieces of orange. Bring to a boil over low heat stirring constantly with a wooden spoon, reduce heat and simmer about 5 Minutes until cranberries burst, stirring occasionally to prevent the sugar from sticking to the bottom of the pan.

Cuisson confiture canneberge

3

Fill sterilized hot jars up to 1 cm (1/2 in) from the edge. Using a damp paper towel, wipe the edge of the jars. Close with the lids and place in the pot of water.

4

Cover with water up to 1 inch (2.5 cm) above the jars, bring to a boil and boil for 5 minutes [/ cooked-timer] minutes. Remove the jars from the pot and cool to room temperature before storing.