On Tue, 08 Aug 2006 16:07:25 -0700, Christine Dabney
I got this from Jamie Utter. It really should be on the signature dish page under her name, but that's JMO, she might think differently. People love it. Hell, *I* love it, and I'm not always a big jammie fan :-)
Weber Grill 296Wood/Charcoal. ;-) I don't do gas grills but thanks for asking. I did not think of that. Cool! We...
Cranberry-pineapple-orange jam
Makes six 1/2-pint jars.
1 stick cinnamon 10 whole cloves 2 navel oranges 1 cup water 3 tablespoons finely chopped peeled fresh gingerroot. 1 package (12 ounces) cranberries, picked over and rinsed. 1 can (8 ounces) crushed pineapple in its own juice, well drained 1 package powdered pectin 4 cups sugar
1. Tie cinnamon stick and cloves together in small square of cheesecloth; set aside.
2. Remove peel and white pith from oranges. Cut peel into thin slivers.
3. Combine spice bag, orange peel, water and gingeroot in large sauce pot or Dutch oven. Bring to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until peel is tender.
4. Meanwhile, remove and discard any white pith from whole oranges; section; coarsely chop the orange sections.
OT: I'm HomeMy trip was great and over all too soon, as they say! The only negative thing about the entire trip was the heat. It was hot...
Weber Grill 297Must have's for your Weber: one-touch clean lever (wiggling it left & right dislodges spent...
5. Add orange pieces, cranberries and pineapple to sauce pot. Bring to boiling over high heat; reduce heat to low and simmer for 10 minutes, stirring the mixture occasionally.
6. Stir in the pectin. Bring to boiling over medium-high heat. Add sugar and return to full rolling boil for 1 minute, stirring constantly.
7. Remove sauce pot from heat. Skim off foam and remove spice bag. Let stand for 15 minutes, stirring occasionally.
8. Spoon jam into hot sterilized 1/2 pint jars to within 1/2 inch of the rim. Place hot lids on jars and screw rings. Process in boiling water bath for 10 minutes. Cool on wire rack. Test seals. Store in cool, dark place for up to 6 months.
