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Set a heavy 3-quart or larger pot over the stove. Add cranberry juice, cider, lemon peel, cinnamon sticks, and the clove-studded orange. Turn the heat to medium and heat until just below a simmer. Don't let it boil or the cider will separate - it'll still taste good but will look cloudy. Turn the heat to low and cover.

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Pour the sugar syrup into the bowl with the spices and allow it to cool before putting in the fridge to infuse for around 6 hours. After this time, strain the infusion through a fine sieve. 4. Cut away the top and bottom of the pineapple and remove the skin. Cut into quarters and remove the core. 1 pineapple. 5.

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Add the cranberries, zest and juice/water to the canner. Press the Jam button and cover. Once the canner beeps add the sugar. Prepare the jars, seals, bands and towel to process jars. When the canner beeps, remove the cover. With a plastic ladle and funnel, fill the jars, leaving 1/2" headspace.

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In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops.

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Directions-Cooking. Combine both fruit pulps and orange rinds with 1 cup of water in a large saucepan. Cover and simmer for 10 minutes, stirring occasionally. Strain this mixture through several layers of a damp cheese cloth (or jelly bag). Measure out 4 cups of drained liquid.

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Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Add orange peel, allspice, cloves, and cinnamon sticks. Place on high heat and, stirring constantly, bring quickly to a full rolling boil. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat.

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Peel the oranges, remove as much of the white pith as possible and cut in into small pieces. Place the orange pieces into a blender and puree. Combine the sugar, lemon juice, and zest in a saucepan on low heat. Stir until the sugar is completely dissolved. This takes between 5 mins -10 mins.

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Instructions. Peel the oranges, removing as much of the white pith as possible. Puree the oranges with an immersion blender or regular blender. Place orange puree in a saucepan and add sugar and spices. Simmer the orange puree over moderate heat until it thickens into a jam, about 20-30 minutes.

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Working over a medium saucepan, cut between membranes to remove orange segments into the pan. Squeeze membranes to release juices; discard membranes. Add rind, sugar, cloves, and 1 3/4 cups water to saucepan. Step 2 Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until temperature on an instant-read.

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Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam. Step 2.

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Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.

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Fill your water bath canner with enough water to cover your jars by at least an inch. Place the canner on the stovetop and bring the water to a boil. Wash your jars, lids, and bands with hot water and soap. Fill your jars with the hot jam leaving 1/4 inch of headspace. Use the bubble remover to remove air bubbles.

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Combine the fruit, orange zest, cinnamon, cloves, allspice and sugar in a large Dutch oven. Boil for 1 minute. Stir in the pectin, then boil for exactly 1 more minute. Cool for 5 minutes, skim off the foam, and ladle into sterilized jars. Secure the lids. Process the jars in a boiling-water bath for 10 minutes.

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Pop the pan on a low to medium heat, bring briefly to a boil, then take off the heat, stir through the Campari and sugar to dissolve, then pour the mix into four little glasses. Leave the jellies.

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In a thick based pan, add puree, sugar, orange zest, and cheesecloth bag. Cook jam for 30 minutes on medium-low with occasional stirring. When the liquid is reduced to half, remove the muslin bag. Continue cooking on low heat with frequent stirring. Cook jam until liquid is reduced to ½ of the initial volume.

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Instructions. In a heavy saucepan, combine all ingredients. Bring to a boil. Cranberries will burst and mixture will begin to coat your spoon. Strain mixture through fine mesh strainer to remove seeds, orange peel, and spices if desired. Alternately, remove cinnamon stick and use a stick blender to blend to your preferred consistency.