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Highbush Cranberry Jam

Total Time

Prep: 15 min. + freezing Cook: 50 min. + cooling

Makes

4 cups

Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.—Evelyn Gebhardt, Kasilof, Alaska
Highbush Cranberry Jam Recipe photo by Taste of Home

Ingredients

  • 7-1/2 cups highbush cranberries
  • 3/4 cup water
  • 2 cups sugar
  • 1 tablespoon grated orange zest
  • 2 tablespoons orange juice
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  1. In a large saucepan, combine cranberries and water. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes, stirring occasionally.
  2. Press berry mixture through a fine-mesh strainer; discard solids. Return strained mixture to saucepan. Add remaining ingredients. Simmer, uncovered, 30-40 minutes, stirring frequently. Pour into containers; cool slightly. Cover and refrigerate until cold. Store in refrigerator for up to 1 week or freeze extra containers for up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts

2 tablespoons: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 0 protein.

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