So Easy Cranberry Jam Spread Recipes

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.

Steps:

• In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

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.

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

Steps:

• Bring all ingredients to a boil in a 2-3 quart saucepan over medium heat, stirring occasionally.
• Reduce the heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes, (the jam will continue to thicken as it cools).
• Using a fine-mesh sieve, force the jam through and then discard the skins and seeds.
• Cool in a bowl stirring occasionally.
• Store covered in the fridge.

Steps:

• Combine all the ingredients into a small, non-reactive saucepan.
• Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.

Steps:

• In a saucepan, crush strawberries.
• Add in water and gelatin powder; mix well.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low; simmer for 5 minutes Pour into jars; allow to cool before putting on the lids.
• Store in the refrigerator for 1 week, or in freezer for 1 month.

Steps:

• Add vinegar and water to cranberries and cook until soft.
• Put cooked cranberries through a course strainer or Food Mill.
• Add all the spices and the sugar into the cooked cranberries.
• Follow cooking directions on the certo for jellies Put into sterilized small jars and cover with wax or seal with vacumn lids.

Steps:

• In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Steps:

• In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

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.