Hey Love Bakes Good Cakes Peeps! It’s time for me – Kim, from Soliloquy Of Food & Such – to take over again!! Today I am sharing homemade Cranberry Jam.
Cranberries, sugar, water plus a 25 minute jam session (standing over pan whilst stirring constantly) equals this cranberry jam. Cranberries are loaded with pectin (a gelatinous thickening substance required in jam and jelly making); not just in the white center of the fruit, but also in the seeds and waxy skin. Simmering everything down a bit longer than that of making traditional cranberry sauce will deliver this tart treat to your table with minimal effort.
*(note)* Sweeten this to your liking. For a cranberry sauce-like sweetness, use 1 cup of sugar. If you need to increase the sweetness, use 2 cups of sugar.
This recipe makes just over 1 pint of jam, 1 pint plus 1/4 cup to be exact. Seeing how it is a small-batch recipe I don’t want to mess around with canning it the traditional way to preserve it. Honestly, this jam won’t be around long in our house; between english muffins, crumb bars, and Sunbutter sandwiches – I’ll use it up quickly. It will keep up to a few weeks stored in the refrigerator, after which freeze any remaining jam to preserve it.
Cranberry Jam, adapted from oceanspray.com
makes 2 and 1/4 cups
4 cups whole fresh cranberries
1-2 cups packed brown sugar, *see note in post
1 cup water
Bring to cranberries, sugar and water to a boil, reduce heat to a low boil for 10 minutes while stirring occasionally. Taste test and add any additional sugar if needed. Reduce the heat to the lowest setting for an additional 10-15 minutes – stirring constantly. Cool in pan for 30 minutes and transfer to a clean jar of container. Store in refrigerator for up to a few weeks.
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