I have always thought that homemade cranberry sauce is divine and the best and easiest thing you can do with fresh cranberries. I made something last Sunday, however, that may make me change my mind. Cranberry Jam.
I saw this recipe and new immediately that I had to give this a shot. I’m so glad I did. It’s quick, it’s simple and delicious. A trifecta.
You start by pulsing cranberries in a food processor. Pulse, pulse, pulse and you wind up with pulverized cranberries.
Then you put those cranberries in a sauce pan with some sugar and a teeny bit of butter. Turn on the heat, stir it around, and wait for it to boil. Once it’s boiling you add a bit of liquid pectin and turn off the heat.
Next you fill up your jars. I had these small bar jars and I didn’t have any fresh lids so I just filled them and stuck them in the fridge. If you want to can the jam then you need to go through the process of sterilizing the jars and all that jazz – no big deal at all but I just didn’t bother this time.
The jars of jam are beautiful and you can just see those antioxidants glowing in the sunshine from my kitchen window.
So far I have had some on toasted challah bread and Dale has had some on a turkey sandwich. We both agree that it’s amazingly delicious.