cranberry jam
This homemade cranberry jam is a delightful spread with a perfect balance of tartness and sweetness. It's great on toast, pancakes, or as a filling for pastries.
Equipment
- 1 medium saucepan
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 jars for storage
- 1 sterilizing tool (optional)
Ingredients
- 12 ounces fresh cranberries Rinse and sort, removing any damaged or unripe ones.
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions
- Rinse and sort the cranberries, removing any damaged or unripe ones.
- In a medium saucepan, combine the cranberries, granulated sugar, and water. Stir to mix well.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat and let it simmer for about 10-15 minutes. The cranberries will burst and the mixture will begin to thicken.
- Add the lemon juice and stir well to incorporate. Continue to simmer for another 5 minutes.
- Remove the saucepan from heat. If desired, use an immersion blender for a smoother jam consistency.
- Carefully pour the hot jam into sterilized jars, leaving a little space at the top, and seal them while still warm.
- Allow the jam to cool to room temperature before storing in the refrigerator.
Notes
This jam can be stored in the refrigerator for up to two weeks.
You can also add spices like cinnamon or nutmeg for a warm flavor twist.
For a thicker jam, feel free to increase the cooking time slightly.