Ingredients:

  • 1 lb Fresh or Frozen Cranberries
  • 1 cup Fresh Orange Juice
  • Zest of 1 large orange
  • 1/2 cup Water
  • 3 cups Granulated Sugar
  • 1 packet Pectin (Standard or Low Sugar)
  • 1 tablespoon Lemon Juice (optional)
  • 2 medium Cinnamon Sticks
  • 6 whole Cloves (tied in muslin bag recommended)
  • 2 whole Star Anise pods

Instructions:

  1. Sterilise jars and lids according to standard canning procedures. Measure all ingredients precisely.
  2. Combine cranberries, orange juice, water, cinnamon sticks, cloves, and star anise in a large, heavy-bottomed preserving pan.
  3. Bring the mixture to a gentle boil over medium heat. Reduce heat and simmer for 10–15 minutes until the cranberries have popped and softened significantly.
  4. Stir in the granulated sugar until fully dissolved. Return the mixture to a full, rolling boil.
  5. Add the pectin (and lemon juice, if using) according to the packet directions. Stir constantly for one minute.
  6. Increase heat to achieve a full, rolling boil that cannot be stirred down. Boil hard, stirring frequently, until the setting point is reached (approximately 220°F / 104°C on a candy thermometer).
  7. Remove the pan from the heat. Carefully remove and discard the whole spices (cinnamon, cloves, star anise). Stir in the fresh orange zest.
  8. Quickly ladle the hot jam into the sterilised jars, leaving 1/4 inch (0.5cm) headspace. Wipe rims clean.
  9. Apply lids and rings finger-tight. Process in a boiling water bath for 10 minutes. Cool completely and check seals.