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Beth Lee's Cranberry Orange Jam


  • 1 cup granulated sugar

16 ounces fresh cranberries

Juice and zest of 1 orange (juice should be about ½ cup – add water or orange juice if necessary to bring up to a ½ cup)

1 medium apple peeled, cored, grated (any variety apple you have will do but tarter apples have more natural pectin which helps thicken the jam)

2 tablespoons orange liqueur (optional)

  • Put all ingredients, except liqueur, in a medium saucepan on medium heat – bring to a boil, then keep at a low boil for about 15 minutes.

  • Intermittently, you’ll hear the cranberries popping. Mix often to check for thickening. If the cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice.

  • Taste for sweetness and flavor at about 10 minutes, and if desired, add in the orange liqueur. This is also a good time to use a wooden spoon or potato masher to break up some of the chunks, depending on the texture you prefer.

  • Cook for another 5 minutes, take off heat and let it cool off.

  • Makes about 3.5 cups. Once cool, put in jars and refrigerate. Should last 2 - 4 weeks or you can freeze for later use.

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