I bought some cranberries the other day from a local farm grocer and I wanted to make something that reminded me of home…but the only time we eat cranberries is at Thanksgiving or as a juice. So, I decided to make this quick jam this morning and it has turned out lovely!
Just bring the cranberries to a boil with a small amount of water. I used 3 cups of cranberries with about a 1/3 of a cup of water and 6 tablespoons of raw sugar. Let that simmer for about 15-20 minutes stirring occasionally. Then remove from the heat to cool and then transfer to a jam jar. Be sure to keep this refrigerated and eat it in about a fortnight. Happy jamming.
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March 25, 2010 at 4:38 pm
Andy S
We take the whole year to work our way through the blackberry jam we make each autumn – so long as it’s sealed while it’s still proper hot, it keeps well. Wouldn’t cranberry do the same?
March 25, 2010 at 4:55 pm
Laura
Cool! Yeah, I have to admit I am new to the jam scene…so you’re probably right! Thanks for the tip… Do you just put the lid on when its hot? Or do you do the whole boil the jar thing? Would love to know any other jammy tidbits!