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Pickles and Preserves
by Marion Brown
Copyright
(c) 2002 by the University of North Carolina Press. All
rights reserved.
Cranberry Jam
2 pounds raw cranberries
1 cup raisins
2 oranges
3 cups sugar
1/4 teaspoon salt
1 pint water
Pick over the berries, and wash both berries and raisins. Peel the oranges and remove the seeds. Combine the fruits and chop. Add the other ingredients and cook for about 30 minutes, or until thick, stirring often. Pour into sterilized jars and cover with paraffin.
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