cranberry jam
This cranberry jam is a delightful spread perfect for toast, muffins, or as a topping for desserts. It’s tart yet sweet, making it a favorite for the holiday season.
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 jar lids and rings
- 1 sterilized jars for storing
- 1 measuring cups and spoons
- 1 funnel (optional for filling jars)
- 1 food processor or blender (optional for smoother jam)
Ingredients
- 4 cups fresh cranberries About 1 bag, 12 oz.
- 1.5 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 0.5 teaspoon cinnamon Optional.
Instructions
- Rinse the cranberries thoroughly under cold water and remove any stems or bad berries.
- In a large pot, combine the water and sugar over medium heat. Stir until the sugar dissolves.
- Add the cranberries and lemon juice to the pot. Bring the mixture to a boil, then reduce the heat to low.
- Simmer the mixture for about 20-30 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken.
- If you like a smoother jam, blend the mixture using a food processor or blender until you reach your desired consistency.
- Add cinnamon during the last few minutes of cooking for added flavor, if desired.
- Once thickened, remove from heat and let it cool slightly.
- Pour the jam into sterilized jars, leaving about half an inch of headspace. Wipe the rims of the jars to ensure a good seal.
- Place jar lids and rings on the jars and process in a boiling water bath for 5-10 minutes for preservation, if desired.
- Allow the jars to cool completely before storing them in the refrigerator or pantry.
Notes
This cranberry jam can be stored in the refrigerator for up to 3 weeks or processed for longer shelf life.
Feel free to experiment by adding other ingredients like orange zest, apple slices, or other fruits to the jam.
Use this jam as a topping for scones, toast, or even as a filling for cookies.