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.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Servings: 16 servings
- 1 pound frozen or fresh cranberries
- 1 2/3 cups sugar if you prefer a sweeter jam, you can add more sugar
- 1/2 teaspoon butter
- 1 teaspoon orange zest optional
- 3 tablespoons liquid fruit pectin be sure to use the liquid kind and not the powdered kind
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.
Calories: 95kcal | Carbohydrates: 24g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 21g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg