Cranberry Orange Butter

3 (12oz.) bags of cranberries (can use frozen)
1 1/2 cups fresh orange juice
Zested peel of 2 oranges
Zested peel of 1 1/2 lemons
4 1/2 cups sugar

In an 8-quart pan, combine the cranberries, orange juice, orange & lemon zest.

Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer until all of the skins pop and the cranberries are soft, about 15 to 20 minutes. Stir frequently to prevent sticking. Remove the pan from the heat.

Press the cranberries and juice through a food mill or fine meshed sieve (food mill is highly recommended!). Discard the skins and seeds. Rinse and dry the pan. Return the cranberry pulp to the pan. Stir in the sugar.

Over medium-low heat, heat the mixture, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium and bring the mixture to a simmer, stirring frequently. Reduce the heat and simmer until thick, about 15 minutes. As the butter thickens, stir constantly to prevent sticking or scorching. Remove the pan from the heat. Skim off any foam (although you're unlikely to have any).

Ladle the hot butter into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint sized jars for 15 minutes.

*A trick with butters. You can test if the butter is done by spooning a small amount on a plate and if the juice separates from the pulp it needs more cooking time. Butters will hold when they're done.

Raspberry (Champagne) and Orange Jam

3 cups of crushed raspberries (about 6 pints)
1 cup champagne
1 cup chopped orange segments (skins removed)
1/4 cup fresh squeezed orange juice
2 tbsp. fresh squeezed lemon juice
2 tbsp. orange zest
1/4 tspn. butter
6 cups sugar
1 pectin pouch

Mix the crushed raspberries and champagne and let stand for 1-2 hours in the refrigerator. This process softens the raspberry seeds to make for a better jam.

In an 8 quart pan, mix the raspberry/champagne mixture, chopped oranges, orange juice, lemon juice, orange zest, butter and sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute (or until gelling point), remove the pan from the heat. Skim off any foam. 

To prevent floating fruit, allow the jam to cool 5 minutes before filling jars. Gently stir the jam to distribute the fruit. Ladle the jam into hot jars, leaving 1/4-inch headspace. Wipe the jars rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.

Strawberry Marmalade

2 medium Valencia oranges
1 lemon
1/4 cup water
1/2 cup water
3 1/2 cups crushed strawberries (about 1 quart)
2 tbsp strained fresh lemon juice
1/2 tsp unsalted butter
7 cups sugar
1 (3 oz) pouch liquid pectin

Using a zester, remove only the outer colored peel of the oranges and lemon. Or, with a sharp paring knife, thinly slice off the zest, then cut into fine strips. Peel the fruit, removing all of the white pith (the pith will make your marmalades tart). Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane. Chop the fruit and set aside.

In a small bowl, combine the orange and lemon peels and 1/4 cup water. Let soak for 10 minutes. Drain the peel and discard the water.

In an 8-quart pan, combine the drained peel, chopped oranges and lemon and 1/2 cup water. over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes.

Add the strawberries, lemon juice and butter to the citrus mixture. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. remove the pan from the heat. Skim off any foam.

to prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jars rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.