Cranberry Jam

The holidays are fast approaching and making this colorful, tart jam helped me get in the spirit. Cranberry jam is quick to make and works as well at the breakfast table as it does at the dinner table.

The Recipe

by volume                                                         by weight

6 cups fresh cranberries                        675 grams fresh cranberries

1¼ cups sugar                                              248 grams sugar

1 medium apple                                          100 grams apple

1/2 cup water                                               112 grams water

juice of 1 large lemon                               42 grams lemon juice

zest of 1 large lemon                                6 grams lemon zest

 

Directions

Toss the cranberries with the sugar and the lemon juice.

Peel and finely chop the apple. Combine the apple, lemon zest, water, and 1 cup of the sugared cranberries in a large saucepan.

Cook for approximately 20 minutes until the apple is very soft and the cranberries begin to pop. The mixture should be thick enough for a spoon to leave a path in the bottom of the pan.

Add the remaining cranberries and cook for an additional 7 to 8 minutes until the cranberries begin to soften.

Place the jam in hot, sterilized jars and loosely screw on covers.

Process in boiling water for 15 minutes. It’s necessary to have something for the jars to rest on while processing to keep the jars from banging around. Since I don’t have a rack to fit every pot, I use a dish towel and it works just fine! Be sure the jars are completely covered with water during the entire boiling process.

After the jars are removed from the boiling water allow them to cool completely and then tighten the lids the rest of the way. Press on the top of each lid to make sure it has sealed. The lid shouldn’t have any “flex” to it or make a popping sound. If any jars have not properly sealed, keep them refrigerated and use first. All properly sealed jars can be stored in the cupboard.

 

Alternatives

I love the tartness of this jam. If you prefer it a bit sweeter simply add more sugar to suit your taste. You could also add orange juice and zest in place of the lemon juice.

This jam works perfectly on morning toast and also makes a great side for chicken, turkey, or ham. Use a bit on your day after Thanksgiving turkey sandwiches!

Cranberry jam also makes a lovely gift. Tie with a ribbon and share your jam making skills with friends and family!

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