|4 cups||(1 lb) fresh or frozen cranberries|
|¾ cup||Orange juice|
|¼ cup||Lemon juice|
|2||Pouches Certo liquid pectin|
Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, untill berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in a blender or food processor and whirl until smooth; add enough of the reserved liquid to berries to make 4 cups.
Return berry puree to pan. Stir in orange juice, lemon juice, and sugar until well blended. Bring to a full rolling boil over high heat, stirring contantly; then boil, stirring for one minute. Remove from heat and stir in pectin all at once. Skim off any foam.
Ladle hot jam into hot, sterilized half-pint jars, leaving ¼" headspace. Wipe rims and threads clean, seal, blah, blah, blah.
Process for 5 minutes in boiling water bath. Makes about 6 half pints.
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