Cranberry Blueberry Jam

Cranberry Blueberry Jam

  • 2 bags (12 ounces each) fresh or frozen cranberries
  • 2 containers (6 ounces each) fresh blueberries (or frozen)
  • zest and juice of 1 small lemon
  • 1 1/4 cups water
  • 1/4 teaspoon ground cloves
  • 1 tablespoon vanilla
  • 1 tablespoon unsalted butter
  • 7 tablespoons classic pectin
  • 5 cups granulated sugar

 

 In a large stock pot, combine the cranberries, blueberries, lemon zest and juice, water, cloves and vanilla.  Over medium heat, simmer the fruit and spices for about 20-30 minutes, until the cranberries burst and the flavors develop.  Mash the fruit with a potato masher, leaving it as chunky as you like.  Stir in the butter (this helps prevent a foamy texture to the jam).

Sprinkle the pectin over the mixture and stir to combine.  Turn the heat to high and bring to a boil, while stirring constantly.  Add the sugar all at once and stir to dissolve.  Return to a vigorous boil, while stirring constantly, and boil hard for 1 minute.  Remove from the heat.

Ladle the hot jam into hot sterilized jars and process in a water bath according to standard canning procedures, or simply cool and store in the fridge to be eaten within a few months. (See my previous post on canning.)

Yields 8 half-pint jars (8 cups) of jam.

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