anyone know if their is a cranberry jam?

Answer 1

You can actually make your own! Just follow this recipe!

2 c Cranberries

1 c Concentrated apple juice

1/4 c Lemon juice

3 oz Liquid pectin (regular)

5 tb Glycerine

1 tb Unfl.gelatin or 2 tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2 1/2 tsp calcium solution for the liquid pectin and glycerine, but add

calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin. NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing.

Answer 2

I make cranberry jam often.
Here's my recipe:
Place some cranberries in a pot; add cold water to cover, and white sugar to taste.
Cook at medium temp. until berries pop open and the seeds show. Then strain off the juice, by pouring the whole mix through a strainer. Let the juice cool; it will be a concentrate, and you can mix it with water later, or freeze it as is.

Now, crush the cranberry mash through the strainer back into the pot. Add a cup or so of sugar to taste. You do not need pectin, as cranberries are already high in pectin.
Stir with your spatula, and bring mixture to a bubbling boil for about 1 minute. Then pour into sterilized jars. It will seal itself, and stiffen in a few hours. It's delicious.

P.S. The only waste part is the cranberry seeds.

This recipe is excellent for Canadian vibernum (highbush cranberries).

Answer 3

Not to my knowledge, but you can make something equivalent. Look for a package of Ocean Spray Cranberries in the produce department of the grocery. There are recipes on the bag--one is for cranberry sauce. I can remember the recipe for sure, but it's simple. To a bag of cranberries that your picked through and washed, add two cups of water, 2 cups of sugar and bring this mixture to a boil and let it boil for about 5 minutes. The berries will start to pop. Cool. Store sauce covered in the fridge. (same was as you make jam)

Answer 4

Cranberry sauce is to serve with meat, doesn't have much sugar in, jam would have much more sugar as it is for storing

Answer 5

Yeah, but it is called cranberry sauce.

Answer 6

Yes there is ..look at your supermarket! they should have it ..it might be under cranberry sauce or something like that !

Answer 7

i know there is a sauce you can make from fresh cranberries. but it is very runny.