We are so privileged to live in the fertile Fraser Valley, likely one of the only places in the world we have access to juicy, local strawberries and cranberries at the same time! A jar of this ruby-coloured jam would make a thoughtful hostess gift, or be delicious served alongside still-warm-from-the-oven biscuits or scones. But this delicately spiced, orange infused jam would be equally at home served alongside the holiday turkey as a savoury condiment. Better yet, spread it on a crusty piece of bread and top with leftover turkey for quite possibly the best leftover lunch ever!
Using Pomona’s Pectin is easy, and calls for considerably less sugar than if you use regular pectin. The package of calcium water is supplied in the box as well as excellent instructions.
Yield: 4-5 cups
3 cups whole cranberries, fresh or frozen
1 orange, peeled, seeded, and sections separated
2 teaspoons grated orange zest, from the above orange
2 cups fresh or frozen, slightly thawed, sliced strawberries
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
2 teaspoons calcium water
2 cups sugar, divided
1 ½ teaspoon Pomona’s pectin powder
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Rinse cranberries and combine cranberries and orange sections in a food processor. Pulse until coarsely chopped.
- Add strawberries, orange zest, cloves, and cinnamon. Process until finely chopped, but not pureed.
- Put processed fruit mixture into saucepan.
- Cook mixture for 2 minutes over low heat, stirring constantly.
- Add calcium water, and mix well.
- Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
- Add the remaining 1 cup sugar once pectin is dissolved. Stir well and return to a boil. Once the jam returns to a full boil, remove it from the heat. Skim off any foam.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.