Christmas time means cranberries! They are on sale and we always end up with too many. So, with all those leftover cranberries we made spiced cranberry jam! If you have leftover cranberry sauce, or leftover cranberries, this is a great way to use them. Thanks to Marisa from food in jars for this recipe.
3 pounds fresh cranberries
3 cups granulated sugar
3 cups apple cider
1 lemon, zested and juiced
1 orange, zested and juiced
1 tablespoon grated fresh ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves
Here’s how we made it:
Rinse the cranberries in a colander.
In a large pot combine the cranberries, apple cider, juices, zest and sugar. Heat over high heat, bringing the mixture to a boil. Cook until most of the cranberries have popped and the mixture begins to thicken. Meanwhile prepare the canner, jars and lids with 9 or 10 half pint jars.
Once most of the cranberries have popped add in the spices and adjust to taste if you desire.
Continue to thicken to the desired consistency.
Fill hot jars leaving a quarter inch head space. Wipe rims, place the lids on the jars and tighten finger tip tight. Place jars in canner, ensuring that they are covered by at least an inch of water. Bring to a full rolling boil and process for 10 minutes. After 10 minutes, turn off the heat, wait 5 minutes and remove the jars to a hot pad or towel.
Wait 12-24 hours, remove the lids, wipe down the jars and store! Makes the perfect holiday gift for someone you love.
2 thoughts on “Spiced Cranberry Jam”
[…] now, which are pictured below. These include, pepper jellies, citrus jellies, jams or marmalade, cranberry jams or jellies (or check out the cranberry mustard I just posted), apple butters and applesauce. The […]