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.
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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