Monday, December 3, 2012

Cranberry Jam

Cranberry Jam is just another name for Cranberry Sauce.    It's delicious; it's good for you; it's easy. 

Now's the time to stock up on cranberries.  They freeze well for things like cranberry muffins and they are easy to make into jam for shelf storage.

The jam is delicious in bar cookies, or on rolls or in muffins and as a side to all sorts of hearty winter meats.

Cranberries are high in acid and high in pectin - a perfect jam fruit for canning.

Plus, the jam is really, really pretty.

This is the recipe that I use for a soft jam:

Cranberry Jam
  • 1 12 oz pkg of cranberries, fresh or frozen
  • 1 cup white sugar
  • 1 cup orange juice or water [or juice concentrate]
Bring the berries, sugar and juice to a boil.  Stir well.  The berries will start popping.  Boil for another 5 minutes or so.    Ladle into jars and process for canning.

If you want to eat it and not can it, you can cover the sauce and leave it out for a day to let the pectin develop.   This is a great make ahead dish for the holidays. 

If you want a stiffer and sweeter jam, then use 2 cups of sugar.  

You can make multiple batches at a time.   I regularly make three batches at a time. 


  1. You always make jamming look easy and I know it isn't. But if I come across frozen/fresh cranberries and remember to buy some, I'll try this. Thanks!


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