It is so easy to make cranberry jam - it's done in ten minutes! Plus, this homemade jam is sweet and tart and wonderful on bread, as a filling for sandwich cookies, and in cakes and cupcakes.
Crush the cranberries in a food processor until you have cranberry mush (if they are frozen, it will be more like cranberry powder).
Bring the cranberries, sugar, and butter to a full rolling boil in a medium-sized heavy-bottom saucepan on high heat, stirring periodically.
Quickly stir in the liquid fruit pectin.
Boil for one more minute.
Remove from heat, store in a bowl, Tupperware, glass jar, or whatever you'd like in the refrigerator for up to two weeks.
Notes
Adapted from the Berry Bash Jam in The Sweet Little Book of Cupcakes via Kelly's Konfections.Be sure to to use liquid fruit pectin. If you only have powdered fruit pectin, you'll need to make changes to the recipe in order for it to work. Read the pectin guide on Getty Stewart for details.