Christmas Jam

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
64kcal
protein
0.1g
carbs
16.6g
fat
0.1g
serves
64serves

Introduction

This Christmas Jam is perfect for spreading on your Christmas morning croissants, glazing your ham, gifting with a pretty ribbon…or eating out of the jar with a spoon.

The fresh, sweet flavours of orange are perfectly offset by the slight tang of cranberry.

It’s sweeter than a marmalade, but tangier than a jam.

I’ve made it with whole dried cranberries, and finely chopped and it’s really up to you how you include them.

Add this one to your list – it’s a winner!

The recipe

Ingredients

850 grams Navel oranges
850 grams sugar
100 grams dried cranberries
1 lemon
50 gram pack Jamsetta pectin

Directions

Step 1
Use a zester to remove fine strips of peel from all of the oranges and place them in a bowl. If you don't have a zester, use a vegetable peeler to carefully remove the zest and then finely chop it.
Step 2
Use a fine zester to zest the lemon and add it to the bowl.
Step 3
Cut the lemon in half and juice it, keeping the juice to one side.
Step 4
Take a sharp knife and cut each end off the oranges and then sit them on their ends to carefully cut the peel and pith off of each one.
Step 5
Chop the orange flesh into small pieces and scrape them into a large saucepan, along with any juice.
Step 6
Add the sugar and mix together, along with the cranberries.
Step 7
Heat over medium-high until the sugar has dissolved and then turn the heat to high until the jam starts to boil.
Step 8
Sprinkle the pectin in and combine well, then add 2 tablespoons of the lemon juice.
Step 9
Cook at a rolling boil for 10 minutes until the jam reaches a setting point and then stir the zest through before pouring into sterilised jars.
Step 10
Cap while hot and turn upside-down to seal.
Step 11
Makes approx. 4 cups of jam.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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