Cranberry Potpourri Jam

Name: Cranberry Potpourri Jam
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Cuisine: Global
Ingredients: 59 milliliters brown sugar; 1 teaspoons butter; 907 grams frozen or fresh cranberries; 1 teaspoons ground allspice; 0 teaspoons ground cayenne pepper; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 3 Tbsps lemon juice from about 2 lemons; 59 milliliters orange zest, from 4 to 6 large oranges; 454 grams sugar, divided; 0 teaspoons table salt (or 1/2 teaspoon kosher alt)

Cranberry Potpourri Jam might be just the condiment you are searching for. This recipe makes 60 servings with 41 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of ground cinnamon, ground nutmeg, cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Defrost the cranberries, if using frozen. Wash and dry the cranberries, then place them in a bowl. Mash them slightly with a potato masher, then sprinkle them with 1/4 cup of sugar. Cover and let sit for 30 minutes.

Ingredients you will need

Cranberries

Potato

Sugar

Equipment you will use

Potato Masher

Bowl

While the cranberries are sitting, place a small plate in the freezer so you can test the jam for proper thickness later.

Ingredients you will need

Cranberries

Jam

Add the cranberries, orange zest, lemon juice, cinnamon, allspice, nutmeg, cayenne, and salt to a food processor and pulse a few times until the cranberries are chunky but not completely liquified.

Ingredients you will need

Cranberries

Lemon Juice

Orange Zest

Allspice

Cinnamon

Ground Cayenne Pepper

Nutmeg

Salt

Equipment you will use

Food Processor

Make sure your jars are sterilized and ready to go, and start a very large pot of water to boil on the stove for processing your filled jars. Keep the pot of water covered tightly.

Ingredients you will need

Water

Equipment you will use

Stove

Pot

Pour the fruit into a large, deep, heavy-bottomed pot.

Ingredients you will need

Fruit

Equipment you will use

Pot

Add brown sugar and butter, stirring well to combine. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.

Ingredients you will need

Brown Sugar

Butter

Fruit

Equipment you will use

Skimmer

Pot

Begin testing the jam for doneness.

Ingredients you will need

Jam

Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker jam, place the plate back in the freezer and cook the fruit for another 3 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.

Ingredients you will need

Spread

Fruit

Jam

Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.

Ingredients you will need

Fruit

Water

Jam

Equipment you will use

Ladle