Homemade Cranberry Jam is so simple – anyone can make it! Now it’t time to think ahead & get jamming – cause there is nothing like a colorful jam to brighten cold winter days.
It is also a nice idea if you pop some in small sterilized jars as a lovely homemade Christmas gift – people will appreciate it.
This jam is the perfect partner for goose, ducks, deer, as well as turkey. It’s about the flavors, they are just made for each other.
- 100ml water
- 750g cranberries
- 750g gelling agent sugar (it is a combination made of sugar and gelling agent for fast preparations of marmalade, jam and jelly)
- Before you get started – sterilize your jars and let them dry over night.
- Rinse the berries and drain well. Place them with the water in a wide based saucepan and bring to a boil over moderate heat, stirring occasionally.
- When the cranberries start popping and get fluid you can add the gelling agent sugar and turn on the heat. The jam should bubble for about 6 minutes, stirring occasionally until slightly thickened. (Be careful – the hot liquid is likely to pop out.)
- Drop a little jam on a chilled plate if it sticks it’s ready if not simmer for another minute or two.
- Pour into sterilized jars – seal tightly and turn upside down.
- Leave to cool completely then store them in a cool place. The jam will keep for a couple of months but once opened, keep in the fridge.