Cranberry-Champagne Jam with Ginger
Found on Pinterest
Makes 6 half pints
1 (12-ounce) bag fresh cranberries (about 3 cups)
2 cups Champagne or other sparkling wine
1 (1-3/4 ounce) package regular powdered fruit pectin
1/4 teaspoon butter
1/2 cup chopped dried cranberries
1/2 cup chopped crystallized ginger
4-1/2 cups sugar
Pulse the cranberries in a food processor until they are coarsely chopped. Transfer them to a large, heavy-bottomed pot and add the Champagne. Bring them to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes. Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil.
Add the dried cranberries, the crystallized ginger, and then the sugar all at once. Return the mixture to a boil and boil hard for 1 minute. Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into half pints to 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.
Add the dried cranberries, the crystallized ginger, and then the sugar all at once. Return the mixture to a boil and boil hard for 1 minute. Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into half pints to 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.
Have you actually made this recipe? Did it do well? What is the shelf life? Just interested.
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