Best 5 So Easy Cranberry Jam Spread Recipes

SMALL BATCH CRANBERRY JAM

Steps:

• Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
• Reduce heat to a simmer; stirring occasionally, continue cooking until the cranberries are tender and pop open, about 10 minutes.
• Remove from heat and cool before transferring to a jar or bowl.
• Enjoy when cool.

CRANBERRY JAM

Steps:

• Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
• Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

CRANBERRY JAM

Steps:

• 1. Rinse berries. Pick out any under ripe or soft berries.
• 2. Combine berries and juice or water in a large pot. Bring to a boil and cook over medium heat for about 5-10 minutes, until most of the berries are popped and the sauce starts to feel mushy. Don't cook for more than 10 minutes or you will start to break down the natural pectin in the berries.
• 3. Remove from heat and let cool slightly. Working in batches, liquefy sauce in a blender or push through a food mill. Return to pan.
• 4. Stir in the pectin until no lumps remain and bring to a boil. Add sugar. Bring it back to a full rolling boil and boil for 1 minute, then remove from heat. If serving immediately, simply pour into a mold or serving container, and refrigerate for at least 2 hours until set.
• 5. You can also can this sauce for later use, follow standard instructions for processing and boil in a water bath for 15 minutes for pint jars.

CRANBERRY JAM BARS

Steps:

• Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes.
• Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
• Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer.
• Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.

CRANBERRY (SPREAD) JAM

Steps:

• Put cranberries into a colander, rinse with cold water.
• Throw away any berries that are dried out or mushy.
• Bring water to a boil and put cranberries into boiling water.
• Cook over medium heat until the berries pop (about three minutes).
• Ladle cranberries into food mill and sieve.
• (Four cups prepared) Pour prepared fruit back into pot, add cinnamon and pectin (slowly and stir to prevent clumping).
• Bring to a boil, stirring constantly (to prevent scorching of fruit) for 3-5 minutes.
• Add sugar and bring to jam stage (full rolling boil) stirring constantly to prevent scorching.
• Boil for 3 minutes more.
• Skim off any foam with a wooden spoon.
• Jar as usual.