Cranberry Orange Jam!

This takes about 20 minutes to make if you know what you're doing in the kitchen.

You're going to need:

* Three-and-one-half-cups (12 oz.) of frozen or fresh cranberries
* Zest and juice from one orange 
* One-quarter-of-a-cup of apple cider vinegar
* One-half-cup of water
* Three-quarters-of-a-cup of water
* Three-quarters of a cup of sugar
* A pinch of salt
* One-and-one-half-tablespoons of low- or no-sugar pectin.

Combine your cranberries, orange zest and juice, vinegar, water, sugar and salt in a large saucepan. Get that to a gentle boil and let it go for about 10 minutes as the skins on the cranberries burst. Stir it around and mash it all with a potato masher. For my part, I don't mind if the cranberries don't get all smooshed. Add your pectin. Get everything back to a boil and let it thicken. That shouldn't take more then three minutes. Get the saucepan off of your heat and let it cool. This makes about two jars worth.

This recipe has had some variations added to it over the years. It's a basic recipe. I just saw it in The Coalfield Progress newspaper published in Wise, Virginia and credited to King Features Syndicate, Inc. I have another recipe for cranberry orange jam from back in the day that has more orange and cranberry and less sugar. People would sometimes complain that that recipe left you with too watery a jam.