Cranberry Jam

**mnmarty03** · 11-24-2008, 07:38 PM

So.. while perusing the paper for good grocery sales this week, I noticed that cranberries are on sale. Now, I HATE them. With a passion. My fiance, however, loves them. He lives in Europe though and they are not available there very often (not cheap anyways!). SO I had the CUTEST IDEA!!

I want to make him something with cranberries (like jam) that has a long shelf life... and since we are in the process to get approved to be married in March I thought I'd attach a little note that says something to the effect of, "Just a pre-taste of your new home." That would finish his christmas shopping (main gift is already bought) and he would love it. Not to mention I could make some extras to send to my family back in MN for xmas too!

Now, my only problem is - how do I make cranberry jam (or cranberry anything with a shelf life of about 1 or 2 months unrefrigerated). I have jars already, and I've made jam before - but it only lasted a couple months.

I could google it, and I tried a little.. but honestly, you guys spoil me! I know someone here can answer my question in 1/100th the time it would take me to find an answer online.

Ok. Ready. Go!

**fixer** · 11-25-2008, 12:23 AM

We make applesauce with cranberries and can it. My wife is from New England and had it this way for years. It adds a tart taste to the apples. Three years ago, we had three visiting professors from Romania join us for Thanksgiving. They too were fascinated with cranberries. Cranberries are one of , if not the only, fruit that is originally from America.

**shadowfax** · 11-27-2008, 08:53 PM

I love cranberries and would love to see some recipes using fresh cranberries also.
You could make Cranberry relish as well. If I had a recipe I'd share it.

**madhen** · 11-27-2008, 09:55 PM

I really enjoy cranberry catsup. Easy to make, and you can water-bath can it for a longer shelf life.

Posted two recipes under "holiday cooking" in the cookbook.

**mnmarty03** · 11-27-2008, 10:00 PM

Cranberry catsup, huh?

Interesting. I'll look at the recipe in the cookbook section. I'm also going to ask Wednesday at my Bible Study some people to see if they know of anything. I've found recipes for cranberry jam...I just want to make sure I can it correctly so that it'll keep for at least a month or two w/o being refrigerated.

Any other help is greatly appreciated! Thanks ladies!

**mnmarty03** · 11-27-2008, 10:03 PM

p.s. Thank you to the men on here as well who may have a recipe or tips for me!

**madhen** · 11-27-2008, 10:09 PM

I dislike cranberries, as well, but I like cranberry catsup.

**fixer** · 11-28-2008, 12:03 AM

DW has an excellant cranberry bread recipe I happen to be enjoying as I type. Let me know if anyone is interested.

**RetiredVeryEarly** · 11-30-2008, 11:20 PM

I love cranberries. Have never made it into jam, but since it is SO high in pectin it should be easy-schmeasy. Seriously, take however much you have, chop them up a little (just make sure every berry is busted up, even in half is fine.) If you are using one 12 oz. bag of cranberries, put them cut up in a pan with a cup or cup and a half of white sugar poured on top and mixed around. Let it sit overnight or at least a few hours. Some liquid should come out of the cranberries. Then cook it until the berries are fairly broken down, and can it. Do the normal thing of boiling the jars in water first for 10 minutes and then you can just BWB the jam for 5 minutes in pint or smaller jars. If you don't boil the jars that long you need to boiling water bath them 10 minutes. You do know how to can, right, or did you make only freezer jam before? Jam is very simple to can. Cranberries have a lot of pectin and acid so you shouldn't need to add either of those.

If you use more sugar it is of course sweeter, more like jam, if you use less it is more like thick cranberry sauce. Should jell fine either way since cranberries do that so well on their own.