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Categories: Sauces and condiments, Vegetarian

Cranberry Jam

Cranberry Jam
Los Angeles Times

Sure, a blue box from Tiffany takes your breath away. And a convertible parked in the driveway with a bow on it is, well, hard to top. But sometimes a holiday gift with a handmade quality can mean just as ... Read more

Total time: 45 minutes | Makes 10 (8-ounce) jars
Note: From Johanna Roe, Newport Beach.
  • 3 1/2 cups fresh cranberries
  • 2 cups water
  • 1 (1-pound, 4-ounce) can crushed pineapple in heavy syrup, undrained
  • 8 cups sugar
  • 1 (3-ounce) pouch liquid pectin

Step 1Finely chop the cranberries using a food processor. Place the cranberries and water in a large non-aluminum saucepan. Simmer over medium-low heat for 5 minutes. Add the pineapple with its syrup and the sugar and stir well. Boil 2 minutes longer. Remove the pan from the heat and add the pectin. Mix well and let stand 25 minutes.

Step 2Pour the jam into sterilized jars and seal according to the instructions in the accompanying story.

Each tablespoon:
44 calories; 1 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 0 protein; 0.18 gram fiber.
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