This cranberry jam is one I like to make for Thanksgiving and Christmas family meals. I especially like serving it with brunch, along with toast and muffins.
Cranberry jam is super easy to make, especially when the holiday season rolls around and cranberries are in grocery stores everywhere! This tart berry helps to improve blood pressure, protects against liver disease, and even supports heart health. Compared to store-bought jams, this one has ingredients that you can recognize, and a short list of them, too.
While it can be easy enough to cut open a can of cranberry jam or jelly from the grocery store, this recipe is almost too easy to pass up. There are no extras and no fussing with pectin. Just four simple ingredients Just four simple ingredients, that make a sweet and tart homemade cranberry jam.
All You Need Are These 4 Ingredients:
Water: As the liquid base
Sugar: For the sweetness.
Cranberry: I use fresh cranberries, but you can also use frozen cranberries.
Lemon: For flavor.
Steps
Bring 1 cup of water and 1 cup sugar to a boil in a medium size pot.
Add 4 cups of cranberries, bring it all to a boil once again.
Squeeze juice out of 1 lemon (make sure no seeds fall out), cook for 7 minutes. The cranberries will be popping, most should be popped.
Done. Put in jars to enjoy.
Ingredients
- 1 cup water
- 1 cup sugar
- 4 cups fresh cranberries
- 1 lemon, juiced
Instructions
Bring 1 cup of water and 1 cup sugar to a boil in a medium size pot.
Add 4 cups of cranberries, bring it all to a boil once again.
Squeeze juice out of 1 lemon (make sure no seeds fall out), cook for 7 minutes. The cranberries will be popping, most should be popped.
Done. Put in jars to enjoy.
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From All We Eat Admin:
That is wonderful to hear, and on toasted bread sounds crazy good. Thanks for the tip :)
I made this cranberry jam today and it was delicious!!! My family loves it with toasted bread and butter.Going to be making this again for sure!Thank you for the recipe!!!
Yes, I recommend this recipe.
Wow!! I will definitely be trying this today. Thank you.
Yes, I recommend this recipe.
