Making Jams and Jellies
- 1 unpeeled, finely chopped orange
- 2 cups water
- 3 cups sugar
- 1 quart cranberries, washed
- ½ cup seedless raisins
- ½ cup chopped nuts
Yield: About 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Combine orange and water; cook rapidly until
peel is tender (about 20 minutes). Add cranberries, sugar and raisins.
Bring slowly to boiling, stirring occasionally until sugar dissolves.
Cook rapidly, almost to the jellying point of 220°F (about 8 minutes).
As mixture thickens, stir frequently to prevent sticking. Add nuts during
the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving
¼-inch headspace. Wipe rims of jars with a dampened clean paper towel;
apply two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Cranberry Conserve in a boiling
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 6th ed., 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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