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. 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.
Ingredients
- 1 cup of water
- 1 cup of sugar
- 4 cups fresh cranberries
- 1 lemon
Over the stovetop in a medium-size pot, bring to boil water and sugar and boil until the sugar dissolves.
- Add cranberries and bring it all to a boil once again.
Squeeze the juice out of a lemon, making sure no seed falls out.
Cook for 7 minutes, so the mix will start to thicken. Most of the cranberries will be popping, and that is normal.
I like to keep cranberry fruits whole in my jam, but if you prefer blended cranberries, you can simply add the jam into a blender and reboil after.
- Done. Put in jars to enjoy.
I hope your family loves this cranberry jam, and if you do, here are more jam that you may want to try:
Equipment I Used
Cranberry Jam (Sauce)
Ingredients
- 1 cup water
- 1 cup sugar
- 4 cups fresh cranberry
- 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.
Nutrition
Wow!! I will definitely be trying this today. Thank you.
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!!!
That is wonderful to hear, and on toasted bread sounds crazy good. Thanks for the tip 🙂