Cranberry Jam
Cranberry jam is a simple, elegant spread that you can serve to guests over the holidays at brunch. Its bright ruby color is matched by the sweet and tart flavors of this jam. Cranberry jam lasts for several weeks in the fridge, and you can also double or triple this recipe if you want to make more to give away as gifts.
Ingredients
- 1 ½ cups cranberries fresh or frozen
- 1 cup granulated sugar
- pinch of kosher salt
- 3 tbsp lemon juice
- ⅓ cup cranberry juice
Instructions
- Juice 1 lemon to get 3 tablespoons lemon juice.
- Place 1 ½ cups cranberries, 1 cup granulated sugar, a pinch of salt, 1/3 cup cranberry juice, and 3 tablespoons lemon juice in a saucepan on medium-high heat.
- Bring mixture to a boil.
- Reduce heat and simmer for 8-10 minutes.
- Test the jam with a candy thermometer, or by observing the jam as it drips off a spoon. The jam should drip slowly rather than quickly run off the spoon.
- Once the jam is cooked, set aside and allow to cool for 10-15 minutes.
- Using a food processor, blender, or immersion blender, pulse the mixture to break up the cranberries further. 3-4 pulses should be sufficient.
- Allow to fully cool and thicken before storing in the refrigerator and serving. Enjoy!
Notes
One thing that is important with this and any jam recipe is to not skimp on the sugar. Sugar not only cuts through the tartness of the cranberries but helps the jam set. It also helps preserve the jam so that you can keep it for longer.
Nutrition
Calories: 61kcalCarbohydrates: 15.49gProtein: 0.02gFat: 0.05gSugar: 14.43g
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