I’ll go back to my tree photos next week. I’ve been getting home early all week and have been making a straight line to my canner.
1 bag whole cranberries
1 cup white sugar
1/2 cup brown sugar
1 large orange-I used a Cara Cara
1 to 2 tea ground cinnamon
1 to 1 1/2 table lemon juice
2 1/2 cups apple pectin
In a blender, add berries, sugar, and cinnamon. Juice the orange into the blender and pulse until about half the berries are pulverized. You could just let the berries pop in the sauce pan while cooking as well, but it will have a lot more skins left in your jam.
In a large saucepan, add the berry mixture, the lemon juice, and pectin. Bring to a boil and let simmer for roughly 25 minutes and check that jam has hit the gel point- and you may want to use a splatter shield if you have one. My stove is a lovely shade of red now.
Prep 3 half pint jars while the jam is cooking. Process for 10 minutes (make sure you understand the basics of boiling water canning, or freeze jam for up to a year).