My only experience of cranberries are of them dried. Hey you can't blame me, I live at the equator. :( So when my Dad brought home a big packet of fresh cranberries, i was super excited.
Silly me. I thought with that beautiful red, it would be sweet and popped one in my mouth..Boy was I in for a surprise. It hit me pretty hard, first it was that mouth puckering sourness and then you get a wave of bitter. It was nasty! haha Should have known ..
So in the fridge these pretty berries went, ain't no way I was going to touch them again unless It was in dessert or ...well jam-my.
So here it is, my cranberry jam recipe! I don't know about you, but I really like my boysenberry or cranberry or blackberry jams really smooth, I hate getting all those little bits of seeds stuck all over. So unless you like chunky cranberry jam, just don't strain it 3 times like I did.
One thing I love about this jam Is the colour, isn't that shade of red just mesmerizing? Once the jam cools down, it naturally thickens.
Nothing really beats homemade jam, It's comforting knowing that you are making it without the added preservatives from commercial brands.
|Meet Taffy, the newest member of the family!She wanted to know what I was cooking up.|
Smooth Cranberry Jam Recipe
Yields: 1 1/2 cups of jam
Time: 30 minutes
12 ounces of Cranberries
1 cup brown sugar
1 cup water
1/2 cup white sugar (to your taste)
1 tsp lemon juice
1 stick cinnamon (all spice/cardamom can also be used)
- Rinse the cranberries and discard the unripe cranberries. (very light coloured ones)
- Place all the ingredients into a pan and bring to boil on medium high.
- Let boil for 5 minutes with cover on, then reduce heat until simmering. The cranberries will start to pop, don't worry.
- Let simmer for about 20 minutes until it starts to look broken down and mushy.
- Turn off the heat and let cool for about ten minutes.
- Strain the mixture through a sieve until you get the consistency you like. Alternatively you could blend it in the blender (Make sure your blender jug is heat resistant)
- Once jam is cool, pour into sterilised jars(for long storage) or normal jars which can be kept for up to a week.
Note: you could also add orange rind and substitute the water in this recipe for orange juice.