I am not sure if I am curious, creative or just crazy. So anyway – we have been combing through Grandma’s recipes looking for what we think are the truly unique when we run across this little dandy….. Grandma’s Rhubarb Orange Jam. My cousin Jenny had already put up three small jars – which is all this recipe makes – when we talked about this recipe over the phone. So since rhubarb is out of season I asked Jenny if she thought we could make the same recipe but with cranberries. Crazy? Maybe.
So she and I got together – mainly to can Grandma’s Cream of Tomato Soup recipe (which we will share next year when tomatoes are in season again) and gave this jam recipe a try with cranberries. We put spoons in everyone’s mouths – which included three grown men, two teenage boys and a group of girls. We got responses like “it would be great on a turkey sandwich” which is exactly what we were hoping for!
So just in time for Thanksgiving we are unveiling Grandma’s Cranberry Orange Jam. We felt best to give credit for this back to Grandma. This recipe amuses me so much because Grandma always had candied orange slices hidden in the buffet – always. She kept them so under wraps that Jenny didn’t even know she did that! Candied orange slices were her treat.
So anyway…. as I mentioned this only makes three small jars with just a bit leftover for licking. And it is SO easy. No special canning equipment is necessary. So turn off that whatever you watch over and over again and get to the store for a bag of cranberries, a bag of candied orange slices and a full set of three small canning jars. Make yourself a jar and give two jars away. We suggest this would be best used for a Thanksgiving style Monte Cristo sandwich with those leftover Thanksgiving turkey slices instead of the traditional ham Monte Cristo. We will post a recipe in the coming weeks for a Thanksgiving Monte Cristo that will feature this Cranberry Orange Jam. Now for those of you who just might have some rhubarb in the freezer – I’ve got that recipe listed here for you too. And, each recipe only uses 1 cup of candied orange slices so you will have some left to stash in the buffet!
Seriously – if you have never canned – this is a GREAT starter recipe and will get you primed for our more advanced canning recipes. I hope you will give it a try!
Grandma’s Rhubarb Orange Jam
2 cups rhubarb cut fine
1 cup candied orange slices cut fine
2 cups sugar
Bring to a boil rhubarb and candied orange slices until oranges are melted. Stir frequently. Add sugar and boil until thick. Put in jars and seal, process in water bath for 10 minutes. Or it will keep good in the refrigerator if you prefer not to process for the shelf.
Grandma’s Cranberry Orange Jam
2 cups cranberries
1 cup water
1 cup candied orange slices cut fine
1 cup sugar
Bring to a boil cranberries, water and candied orange slices until oranges are melted and cranberries are cooked down. Stir frequently. Crush cranberries using handheld blender (not mixer – blender). Add sugar and boil until thick. Put in jars and seal, process in water bath for 10 minutes. Or it will keep good in the refrigerator if you prefer not to process for the shelf.
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