Cranberry Nectarine Preserves

Cranberry Nectarine this jam came out of a desperation to empty my freezer of my left over 2020 fruits. I buy in bulk during the season and what I cannot use right away I freeze. I find that to get the fruit peak is so important to the taste. Many fruits bought out of seasons need extra sweetener to pump up the flavor. 

Two things are that right now cranberries are so ready available and so very tart-ta-licious. Mix that with Summer Nectarine and you have a winner taking cranberry to the next level. I did not take many pictures this go round but the recipe is what you came here for. 

Ingredients- Makes 8 to 12 pint jars

• 16 cups chopped nectarines
• 2 bags of cranberries
• 1 cup brown sugar
• 1/4 cup fresh  lemon juice

I start by putting my cranberries in a large bowl or just into the pot you will cook the jam in. I add the brown sugar and lemon and give the cranberries a smush. Then I will add this to the pot along with the nectarines. I chop my fruit large and small I find nothing better than being able to feel the fruit in every bite. 

Make sure you are using a stainless steel pot. 

Once you have combined all the ingredients let the jam simmer for at least on hour stirring to keep it from sticking on the bottom of your pot. Once your jam has come to a nice gel you can get your jars ready. 

For this jam I used pint jars rare for me but I was giving them as Christmas Gifts. Have your jars warm when it is time to fill. Fill your jars until you get half inch from the top of the jar. Wipe the rim clean and add the lid and twist. Water bath on a high boil for 10 minutes. 

Wait 5 minutes once the jam is done to remove from the water bath. Once they have cooled take off the twist from of the jar leaving the lid and clean, label and store in a cool dark place.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.

Cranberry Chutney

Cranberry Chutney is so good. Grab some cheese and cracker and hit the sofa. This and my Tomato Jam were big seller's at the Holiday Boutique.

I honestly thought neither would go before the Blueberry or Mango Jams.


Great Holiday Gift !




So much good stuff in this Chutney. The ingredient will vary once you get the hang of cooking the Chutney.

This recipe will give you approximately 10 pint jars. Cut the recipe in half to make less.

 

Ingredients

8 cups fresh whole cranberries
2 cups chopped red onion
2 cups golden raisins
1 cup white sugar
3 cup packed brown sugar
1 cup cider vinegar
2 cup orange juice
1 tsp cinnamon
1 tsp nutmeg
1 cup chopped walnuts
1 tbs lemon zest and 1 tbs orange zest
1 cup thinly slice and chopped orange peel
1 tsp dry mustard


Here are a few spices you can add if you want a bit of a personal taste. 1 tsp cayenne pepper will give it a little bite. Adding some ginger powder is a wonderful taste during the Holiday's. I say this because we get so pumpkin out that to turn your guest taste buds around is a good thing.

Wash your cranberries !



Before we start let me give you a few hint's on "your" chutney. This recipe can be tweaked and added to or minus the ingredients.

The best thing to do is start with the basic recipe taste and add or remove spices to adjust the taste. An example is my husband loves his cranberry fixin's tangy so I take my sugar down a notch about a half cup.


 Notice no pectin ! Well the cranberries have a   natural cranberry pectin. Love that !





With that let us get started. In your stainless steel pot add together the cranberries, onion, orange peel, orange juice and cinnamon sticks. Let this simmer on a medium heat until the cranberries start to soften and pop open. This will take about 15 minutes or so just remember to stir to prevent scorching.







Add the rest of your ingredients. Let this simmer for an additional 30 minute at a low simmer. Stir often.



While the chutney is simmering. Get your clean warm jars ready to fill. Fill the jars leaving a 1/2-inch head space. Remove air bubbles and adjust your head space if needed. Wipe the rims of the jars with a damp paper towel clean and cap.

Process in a water bath for 15 minutes. Remove let them cool for at least 12 hours . Once cooled check the seal and remove twist clean the jars and store.  Make sure you label and date.






I got some of my baby toast and it is heaven on a cracker my friend!

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.    

Blackberry Citrus Cranberry jam

Preserves made with some citrus always add a little nice taste to them.

Ok so it is cold today. The freezer has tons of fruit I froze while it was fresh from the vine. So my little mind is thinking time for some blackberry jam. Hummm why do plain it is so boring and as we know I love to tweak the jams.

I love my jam to be fruit filled. Large chunks of fruit in the jam. Not everyone likes this but my peeps do. So I took some blackberries, citrus cranberries I got at a local organic market and some lemon zest. Nice !

Blackberry Citrus Cranberry Jam

Makes 7 small jelly jars. Half pints. 

6 cups of whole blackberries
1 cup of dried citrus cranberries(or fresh)
Zest of one lemon
Juice from that lemon
1/4 cup lime juice- personal taste addition
5 cups of sugar - you can add an additional cup if you like it sweeter it will not hurt the outcome

I cook my blackberries down on a slow simmer and crushed them with a potato masher. I added the cranberries and lemon zest. Then the juice from the one lemon. I let this simmer together for 20 minutes on low and stir regularly. Once it is well simmered I add 5 cups of sugar and bring it up to a hard boil one you cannot stir down. Keep stirring it or it will burn. Once you have a foamy top and bubbly deliciousness take it off the heat and skim the foam off the top. Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 15 minutes.