Accompanied story, “Jam Session,” published 11-10-2011
1 1/2 cups sugar
5 tablespoons instant pectin
2 cups fresh or frozen coarsely chopped cranberries
1 can crushed pineapple with juice (8-ounce can)
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated orange zest
4 freezer jars (8-ounce jars) or other 1-cup freezer containers
Stir sugar and instant pectin in a bowl until well blended.
Add cranberries, pineapple and juice, lemon juice and orange zest. Stir 3 minutes.
Ladle jam into clean jars to fill line (if using other freezer containers, leave about a half-inch space between jam and lid). Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to three weeks or freeze up to one year.
Makes 4 half pints.
