Cranberry Orange Jam



4 cups fresh or frozen cranberries - (1 lb)

3 cups water

3/4 cup orange juice

1/4 cup lemon juice

4 cups sugar

2 pouches liquid pectin - (3 oz ea)



Place cranberries and water in a heavy-bottomed 8- to 10-quart pan.

Bring to boil over high heat; reduce heat and simmer, uncovered, until

berries begin to pop (about 10 minutes).

Drain well, reserving liquid.

Place cranberries in blender or food processor and whirl until smooth; add

enough of reserved liquid to berries to make 4 cups.

Return berry puree to pan.

Stir in orange juice, lemon juice and sugar until well blended.

Bring to full rolling boil over high heat, stirring constantly; then boil,

stirring, 1 minute.

Remove from heat and stir in pectin at all once.

Skim off any foam.

Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch

headspace.

Wipe rims and threads clean; top with hot lids, then firmly screw on bands.

Process in boiling water canner 5 minutes, or omit processing and ladle jam

into freezer jars or freezer containers, leaving 1/2-inch headspace; apply

lids.

Let stand 12 to 24 hours at room temperature; freeze or refrigerate.

For best flavor, store for at least 1 week before using.

Storage time, up to 1 year in freezer.

Makes 6 half-pints.





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