Project Description

CONTRIBUTOR

CATEGORY

Sauces, Condiments

DIFFICULITY

Easy

SOCIAL

kendellkreations

Cranberry Raspberry Jam

INGREDIENTS
  • 1 10oz bag Stahlbush Island Farms Raspberries, frozen
  • 1 C Granulated Sugar
  • 2 C Stahlbush Island Farms Cranberries, frozen
  • 1/4 C Granulated Sugar
  • 1 lg Navel Orange, zested and juiced
INSTRUCTIONS
  1. In a small bowl, combine the raspberries and 1 C sugar and toss to combine. Let this mixture rest on the counter for about an hour until the raspberries have thawed.
  2. In a medium nonreactive pot, combine the cranberries and 1/4 C sugar and heat over medium-low heat on the stove. Stir the mixture until the cranberries release their juices, burst, and the mixture thickens. About 5 minutes. Be sure to stir constantly during the first 5 minutes so the sugar doesn’t burn on the bottom of the pot.
  3. Add the raspberry sugar mixture to the pot and bring the mixture to a simmer. Simmer for about 10 minutes until the bubbles go from fast and watery to slow and syrupy. There will be a noticeable shift, and the mixture in the pot will look and feel thick.
  4. Add the orange juice and zest to the pot, bring the mixture back to a simmer for 5 minutes, then remove from the heat. Let the jam cool for about 5 minutes and place in sterilized jars. Store in the refrigerator up to 3 weeks.
  5. This jam can be boiled in a hot water canner if you want to preserve it or it will keep in the refrigerator for up to 2 weeks.

Cranberry Raspberry Jam

INGREDIENTS
  • 1 10oz bag Stahlbush Island Farms Raspberries, frozen
  • 1 C Granulated Sugar
  • 2 C Stahlbush Island Farms Cranberries, frozen
  • 1/4 C Granulated Sugar
  • 1 lg Navel Orange, zested and juiced
INSTRUCTIONS
  1. In a small bowl, combine the raspberries and 1 C sugar and toss to combine. Let this mixture rest on the counter for about an hour until the raspberries have thawed.
  2. In a medium nonreactive pot, combine the cranberries and 1/4 C sugar and heat over medium-low heat on the stove. Stir the mixture until the cranberries release their juices, burst, and the mixture thickens. About 5 minutes. Be sure to stir constantly during the first 5 minutes so the sugar doesn’t burn on the bottom of the pot.
  3. Add the raspberry sugar mixture to the pot and bring the mixture to a simmer. Simmer for about 10 minutes until the bubbles go from fast and watery to slow and syrupy. There will be a noticeable shift, and the mixture in the pot will look and feel thick.
  4. Add the orange juice and zest to the pot, bring the mixture back to a simmer for 5 minutes, then remove from the heat. Let the jam cool for about 5 minutes and place in sterilized jars. Store in the refrigerator up to 3 weeks.
  5. This jam can be boiled in a hot water canner if you want to preserve it or it will keep in the refrigerator for up to 2 weeks.