Cranberry Jam is a traditional British recipe for a classic jam made with chopped cranberries, sugar and water simmered together until the fruit is soft and reaches the setting point. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry Jam.
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Cranberry jam is probably one of the easiest jams to prepare and has a bright, tart, flavour. It's great as a breakfast spread and also marries well with game and fatty meats. Cranberries contain plenty of pectin, so setting is not an issue. This also means you can add cranberries to other jams to help with setting.
Ingredients:
120g cranberries, chopped
65g sugar (or honey or syrup)
120ml water
Method:
Chop the cranberries into medium-sized (or larger) dice.
Combine the cranberries, water and sugar in a small saucepan. Set over medium heat and bring to a boil. Reduce to a simmer and continue cooking until the cranberries have softened and the mixture has thickened and is jam like.
In the meantime, put a saucer in the freezer. To test for setting, drop about 1/4 tsp of the jam mixture on the cold plate and push with your thumbnail. If a crinkly skin forms, the jam is ready, otherwise cook for 5 minutes more then test again.
Pour the jam into a small, lidded, jar that's been sterilized and warmed in a low oven. Secure the lid and set aside to cool before labelling and storing.
