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Cranberry Pineapple Orange Jam




Source of Recipe


Jamie Utter


List of Ingredients




1 stick cinnamon
10 whole cloves
2 navel oranges
1 cup water
3 tablespoons finely chopped peeled fresh ginger
1 package (12 ounces) cranberries, picked over and rinsed
1 can (8 ounces) crushed pineapple in its own juice, well drained
1 package powdered pectin
4 cups sugar

Recipe



Tie cinnamon stick and cloves together in small square of cheesecloth; set aside.

Remove peel and white pith from oranges. Cut peel into thin slivers.

Combine spice bag, orange peel, water and ginger in large sauce pot or Dutch oven. Bring to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until peel is tender.

Meanwhile, remove and discard any white pithfrom whole oranges; section; coarsely chop the orange sections.

Add orange pieces, cranberries and pineapple to sauce pot. Bring to boiling over high heat; reduce heat to low and simmer for 10 minutes, stirring the mixture occasionally.

Stir in the pectin. Bring to boiling over medium-high heat. Add sugar and return to full rolling boil for 1 minute, stirring constantly.

Remove sauce pot from heat. Skim off foam and removve spice bag. Let stand for 15 minutes, stirring occasionally.

Spoon jam into hot sterilized 1/2 pint jars to within 1/2 inch of the rim. Place hot lids on jars and screw rings. Process in boiling water bath for 10 minutes. Cool on wire rack. test seals. Store in cool dark place for up to 6 months.