Cranberry Jam
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.
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Oh yum! Definitely going to have to make this!
Thanks for sharing the recipe! The photos alone make me
want to run out and get my cranberries! Definitely going to
make this. Yummmy!!
I had a cranberry chutney this fall that was best ever. I’m searching for a recipe. I love anything cranberry.
Nom nom nom
The recipe sounds easy and delicious. But my favorite thing about this morning’s post is the photography! Carole, you have developed (pardon the pun) quite a professional look! This looks like something from a cookbook. Well done, indeed!
Ooo, it sounds delish!!!
Mmmm, turkey sandwich. Seconding the comment about your beautiful photos. I used Norma’s recipe for wild rose jelly the past several summers, and it also looks very pretty in those little jars. Might have to try the cranberry variety.
Yum, I cover my jams with paraffin
Loos delicious,I will try this. Yesterday the only cranberries at my local Whole Foods (PA) were from California. What happened to the idea of more local choices..MA, NJ?
Oops! Looks delicious.
Another yum. i would have never thought of cranberry jam but it looks great. What a fun giftie for neighbors, etc. Hugs, Jo
Mmmm, I am definitely going to try making this! Looks delish, especially on that challah bread. Now I’m hungry. ahem.
I just finished a turkey sandwich that would have been soooo much better with that on it! Yum.
I was planning on making cranberry sauce and cranberry preserves this weekend. Now I need to decide if I’m going to try my own recipe or this one. Yum!
sigh. now my weekend plans are changing and I’ll be making jam.
Hmmm yummy. Next year when we will go up north to Ontario cranberry country I will have to remember to give this a try.
Thank you for sharing.
oh my YUMMMMM. thanks for sharing!!
Trying this. (Where did you find liquid pectin, though?)
Mmm….! Ken would love this!
Yum!