Cranberry Jam
Source of Recipe
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Recipe Link: http://www.101cookbooks.com/archives/000932.html
Depending on the tartness of the berries you may need
to adjust the amount of sugar.
Cranberry Jam
1 pound 2 ounces (500 g) frozen or fresh cranberries
A scant cup (7 ounces/200g) powdered confectioners sugar
...( I just gave my regular granulated white sugar a whirl in
...the food processor for 15-20 seconds)
finely grated rind and juice of 1 lemon
1/2 cup (125 ml) water
1 small apple, peeled and cored
Rinse the berries, if necessary, then drain well and put in a
non-metallic bowl with the sugar and lemon juice.
Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or
other heavy based saucepan with the grated lemon rind.
Strain in all the juice from the berries ( I didn't end up with
a ton of juice, but scraped all the thick, sugary juice in) and
add 2 wooden spoonfuls of berries, leaving the rest of the
berries in the bowl for now.
Add the 1/2 cup water and simmer for 20-30 minutes, or until
the apple is very soft and the whole lot has thickened (I ended
up cooking for 10 minutes).
Add the rest of the berries and heat through for 5-8 minutes.
Pour into sterilized jars.
Seal tightly and turn upside down.
Cover with a cloth and leave to cool completely before turning
upright and storing in a cool place.
The jam will keep for a couple months but, once open, keep it
in the fridge and use fairly quickly.
Makes about 2 cups.
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