Dec 22nd, 2009 Posted in Jam & Jelly Recipes | 2 comments »
Image by trekkyandy via Flickr
Cranberries have appeared several times in the Kitchen Jam cupboard – and they’ve already lent their holiday tang and color to two of the 12 jams of Christmas. But in selecting #12, the final jam of this series, I wanted to improv a simple riff on a wonderful recipe I discovered in Aimee’s Under the High Chair Virtual Jam Swap – a variation on Grapefruit Cranberry Marmalade which was submitted to the swap by Cheri of Kitchen Simplicity.
I’ve made Cheri’s original recipe – and it’s wonderful! But we’re for real at the wire now when it comes to holiday gifting; no time for the extra steps of zesting whole grapefruits and boiling the fruits for an hour to get them to the gel point. We (or at least I) need quick and easy. We need bottled juices that metamorphize into jam – and if they can be transformed into lower-sugar jam, even better!
I used Florida’s Natural brand 100% unsweetened ruby red grapefruit juice (the original version, not the one with added calcium.) This brand has no-added-anything. I also used some pureed (hello, food processor or blender) fresh cranberries. It’s a slightly different consistency than Cheri’s no-pectin, slow-cooked marmalade, but the clear and bright tastes are a beautifully rosy way to wake up a morning. Make sure to let your gift recipients know that this is an unprocessed jam that should be kept refrigerated and used quickly, or kept frozen for longer storage. Enjoy!
BTW, once again, no compensation was received from Florida’s Natural Brand for their mention in this blog. But hey, gang, if you’re interested in sponsoring me, by all means drop me an email – I have no problem accepting money from products I actually use.
3 1/2 cups refrigerated ruby red grapefruit juice
1 cup pureed fresh cranberries
3 cups sugar
1 box/package of low or no-sugar pectin
1 cup water
- Mix the sugar and the package of pectin thoroughly in a large saucepan.
- Stir in the cranberry puree and one cup of water, and mix thoroughly.
- Bring the mixture up to a boil on medium-high heat, stirring constantly.
- When the cranberry-sugar-pectin mixture reaches a boil that can’t be stirred down, boil for one minute. Remove from the heat.
- Add the grapefruit juice to the hot cranberry-sugar-pectin mixture. Stir for one minute until thoroughly mixed.
- Pour the mixture into prepared (sterilized, hot) jars or freezer containers, leaving 1/2 inch headspace.
- Allow to cool and set for 24 hours at room temperature. Check for gelling, label with a use-by date and store for up to three weeks in the refrigerator, or up to one year in the freezer.
Makes about 6 one-cup jars of jam.
Nov 15th, 2009 Posted in Jam & Jelly Recipes | 6 comments »
- Image by xymox via Flickr
My grandfather used to say tomatoes overproduce so that we could save some for February (by canning, of course!) As the produce aisles in the local stores fill up with fixin’s for Thanksgiving, I hear my grandfather’s voice. Only this time, we’re talking about the bushels of cranberries, and how beautiful a jar of cranberry jam looks on the Thanksgiving table.
My sister likes jellied cranberry sauce out of the can; my mom loves her home-made chopped cranberry relish which, full of skins and fiber, is a little hard for me to digest these days. But I like the soft spread my grandfather used to make – cranberries simmered in orange juice and ginger with just enough brown sugar to be tart-sweet. Grandpa ran his cooked cranberries through a food mill after cooking to produce jam – a very different consistency than either conventional jellied cranberries or whole or chopped cranberry relishes. The taste is big and bright. No need for pectin – the cranberries bring enough pectin to the mix to produce jam. And the soft spread is much easier for me to digest.
I found this recipe in an old cookbook, and the tastes are very similar to my grandpa’s recipe. It makes three cups, which is just about enough for a big family Thanksgiving – or enough to share if you’re feeding a smaller crowd. If you want to can the jam, fill clean hot four or eight oz. jam jars and leave 1/2 inch headspace. Add lids, and process in a boiling water bath for 10 minutes, according to the USDA directions for water-bath canning. Or you can fill containers suitable for freezing, seal and cool, and freeze.
This jam will keep in the refrigerator for three to four weeks – or through the holidays, with plenty left to dress leftover turkey sandwiches or bake into jam filled holiday cookies.
3 cups fresh or frozen whole cranberries (about one 12 oz. bag)
1 1/2 cups orange juice (I juiced five large blood oranges; you can also include regular orange juice)
3/4 cup dark brown sugar
2 teaspoons grated fresh ginger
- In a saucepan, mix together the orange juice, brown sugar and ginger. Heat the mixture, and when the sugar begins to dissolve, stir in the cranberries.
- Cook the cranberries until they pop open, stirring over medium heat to prevent scorching. Add more orange juice or water if the mixture thickens too quickly. Cook for 15-20 minutes on medium, or until the berries break down.
- Put the berries through a food grinder or food mill to create a puree and separate out the cranberry skins.
Once pureed, this makes about three cups of jam. Either process in a hot water bath according to USDA recommendations, freeze or keep in the refrigerator and use within 3-4 weeks.