If you know me, then you know I learned to love making jams and pickles....and when I grow my own stuff and put them in a jar, it makes me feel spectacular! So tonight after working at my call center, I came hope to use up all my cranberries from trying to ferment my own Sauerkraut. So I then made some cranberry-apple jam. I also had some left over, so....I decided to add some mango to make some spectacular jam.
Cranberry-Apple Jam
1 small bag of cranberries, chopped in fourths
One Apple finely chopped or minced
3/4 - 1 cup of sugar
1/4 tsp salt
1 1/2 - 2 tsp of pectin
Makes about 2-3 cup jars
Basically just boil slowly on medium, adding water when needed. Cook for about 30 minutes. You can puree it with a hand-mixer. Add to a jar and seal. Boil covered in water in a caner about 30 min or so. Take out and place on a towel and let it cook, weak any water from the top or around (gently) with a towel. Once it pops on top, that means it seals.
Mango-Cranberry Jam
1 handful of Cranberries, quartered
1 mango sliced and diced
1 tsp pectin
1/8 cup sugar
Makes 1 cup jar
Cook about 30 min in a pot. Add water when necessary. Place in jars, making sure not to get any on the rim. Boil about 30 min covered in water in a caner. Take out and weak water away gently with a towel. Once it pops on top after cooling, then it is sealed.
Have fun playing around and making different fruit or vegi jams!
Love,
Kyle S.
