Homemade Jam Recipe | Cranberry Orange Jam

Cranberry Orange Jam

2 large (1.1 lbs total) navel oranges (see notes)
2 cups water
4 cups fresh cranberries
2 small limes (you'll need the zest and juice)
1 cup apple juice
2 2/3 - 3 cups granulated sugar (2 2/3 cups / 600 grams will give you a jam that is just sweet enough. Do not use less than 600 grams if you plan to jar the jams and store the jams outside the refrigerator)

  1. Wash the oranges and using a fruit peeler, peel off the outer most layer of the oranges. Try to peel just the outer orange layer, leaving the white pith behind. Slice the peel into thin strips, no longer than 1-inch long. It's okay if you have smaller strips. Place the strips in a maslin pan.
  2. Peel the white pith from the oranges and discard. Cut the oranges in half. Remove any seeds. Squeeze the juice from the orange halves into the maslin pan. Tie the squeezed orange halves into a muslin cloth and place in the maslin pan.
  3. Add the water into the maslin pan. Bring to a boil then turn the heat down to a simmer. Simmer for 30 minutes, occasionally prodding the muslin bag and stirring the orange peel strips, until the orange peel strips have softened. You'll keep the muslin bag cooking in the jam pot until the end.
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For Full Instruction: theworktop.com

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