Cranberry Orange Jam With Leftover Cranberry Pulp
Cranberry orange jam made with leftover cranberry pulp from making cranberry juice. No added pectin. Makes four half-pint (250 ml) jars, canned in a water bath or an atmospheric steam canner.
Servings: 4 half-pint (~250 ml) jars
Cost: $0.27 CAD per jar
Equipment
- large pot with a heavy bottom
- Fine-mesh metal strainer
- 4 Half-pint canning jars with lids and bands
- Water bath canner or Atmospheric steam canner
Ingredients
- 6 cups cranberry pulp skins and remaining juice, left after straining cranberry juice
- 3 cups granulated sugar (600 g)
- ¼ cup orange juice (60 ml) freshly squeezed
- zest of 1 small orange
- ½ tsp allspice ground
- ¼ tsp cinnamon ground
- 1 pinch timut pepper
Instructions
Make the Jam:
- Strain the pulp. Push the leftover pulp through a fine-mesh strainer with a spoon until only smooth pulp comes through. Leave what stays in the strainer behind. Put the smooth pulp in a large stainless steel pot. One cup of leftover pulp gives about ½ cup of smooth pulp.
- Add the orange. Zest the orange and stir the zest into the pulp. Then squeeze the orange and add ¼ cup (60 ml) of freshly squeezed orange juice to the jam mixture.
- Add the spices and sugar. Stir in the allspice, cinnamon, timut pepper, and sugar. Mix everything together.
- Cook. Cook for about 10 minutes, stirring often, until the jam thickens.
- Check the jell point. Put a small plate in the freezer before you start. Spoon a little jam onto the cold plate, and wait about a minute. Push it with your finger. If it wrinkles, it is ready. If it is still runny, cook for 3-5 minutes and test again. You can also use a thermometer: the jell point is 220°F (104°C) at sea level, and lower at altitude.
Fill jars:
- Ladle the hot jam into four hot half-pint (250 ml) jars, leaving ¼ inch (0.5 cm) headspace. Remove air bubbles, wipe the rims, and put on the lids. Screw on the bands until you feel resistance, then to fingertip-tight.
Process and store:
- Process the jars in a boiling water bath or steam canner according to the recommended processing time in the table below. Adjust for altitute.
- After processing, remove jars from the canner and cool undisturbed for 12–24 hours. Check the seals, remove the bands, label, and store in a cool, dark place for up to one year.
We measure the leftover pulp before straining, about 6 cups. We push it through a fine-mesh strainer to get smooth pulp. One cup of leftover pulp gives about 1/3 cup of smooth pulp. The amount can change from batch to batch and depends on how moist your pulp is. Use the jell test to know when the jam is ready. To scale the recipe, use ½ cup of sugar for every 1 cup of un-strained leftover cranberry pulp, and scale the orange and spices the same way.