Cranberry Orange Jam
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 citrus zester
- 1 measuring cup
- 1 Measuring spoon
- 1 Ladle
- 4 8-ounce canning jars with lids
Ingredients
- 12 ounce fresh cranberries
- 1 cup granulated sugar
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Rinse the cranberries and drain them well.
- In a medium saucepan, combine cranberries, sugar, orange juice, and orange zest.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer for 20-25 minutes, until the cranberries have burst and the mixture thickens.
- Remove the saucepan from heat and stir in the vanilla extract.
- Let the jam cool for 5 minutes before ladling it into sterilized jars.
- Seal the jars and let them cool to room temperature.
- Store the jam in the refrigerator for at least 1 hour before serving.
Notes
For a smoother texture, use an immersion blender to puree the jam after cooking. Ensure that the jars are properly sterilized before use to prevent contamination and extend shelf life. Adjust the sugar content to taste if you prefer a sweeter or more tart jam.
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