Highbush Cranberry Jam (Alaska)

Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavour.

7½ cups highbush cranberries
¾ cup water
2 cups sugar
1 Tbsp. orange zest, freshly grated
2 Tbsp. orange juice, freshly squeezed
¾ tsp. ground allspice
½ tsp. ground cinnamon
¼ tsp. ground nutmeg

In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently.

Pour into freezer containers. Cool.

Refrigerate or freeze.

Makes 3-4 half pints.