I can’t seem to commit to full-on canning & preserving. I like the idea, but really, our pantry is full enough with random jams, jellies & salsas, and a lot of the time, I don’t want to make a full batch of something, using a new recipe, and then find out it sucks. So I like that Ball offers these little packets of “small batch” pectin so you can make two half-pint, or one full pint jar.
Cranberries are super-cheap this time of year, so I tend to stock up. There’s at least two bags in the freezer right now, waiting to be turned into sauce or gooey butter bars, or who knows what. But I also just made some of this cranberry-pineapple jam and was pretty pleased with the results. Since I made only one jar, I can put it straight into the fridge and not have to worry about preserving it for shelf-storage.
INGREDIENTS: (makes one pint)
- One packet of small-batch pectin
- 1 1/3 Cups cranberries
- 1 Cup of crushed pineapple with juice
- 1/2 teaspoon nutmeg
- 1 Tablespoon orange juice
- 1/2 Tablespoons orange zest
- 3/4 Cup sugar (to taste—I like my jam to be a little tart)
- One sterilized pint jar (I use Easy Clean)
Pretty easy stuff--combine the cranberries, pineapple, juice, zest, nutmeg, sugar, and pectin in a pot & stir over low heat. Continue stirring until the sugar dissolves and the mixture begins to boil.
Then, crush the fruit in the mixture with a potato masher over medium heat on the stove; let the jam boil for approximately 15 minutes; longer if you want a thicker jam.
If you plan on using right away, you don’t have to worry about doing a water bath or freezing.
Makes a mean PB & J!