Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Dishwasher or boiling water for jar sterilization
Ingredients
Cranberries – 340 g / 12 oz, fresh or frozen
Whole orange – 1 (skin on)
Water – 255 ml / 1 cup
Granulated sugar – 600 g / 3 cups
Raisins – 75 g / ½ cup
Preparation
Prepare Jars and Lids
Wash jars and keep hot using a dishwasher sanitize cycle or by boiling for 10 minutes.
Keep jars warm until filling.
Place lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
Wash cranberries and set aside.
Wash the orange and cut into small chunks, leaving the peel on.
3. Cook the Fruit
Combine orange pieces and water in a large pot.
Bring to a boil and cook for 20 minutes, or until the orange is very tender.
Add cranberries, sugar, and raisins.
Return to a full rolling boil (a boil that does not stop when stirred) and boil for 8 minutes, stirring frequently to prevent sticking.
4. Fill Jars
Ladle hot jam into prepared jars, leaving 6 mm / ¼ inch headspace.
Wipe rims, apply lids, and screw rings on finger-tight.
5. Process
Process jars in a boiling water bath, fully submerged:
0–1,000 ft: 10 minutes
1,001–6,000 ft: 15 minutes
Above 6,000 ft: 20 minutes
6. Cool and Store
Remove jars and cool undisturbed for 12–24 hours.
Check seals before storing.