Photo: dogeared / Flickr

Cranberry jam can be made at any time of the year: if you can’t find cranberries fresh, you’ll certainly find them frozen or even dried. This jam is easy to make as it doesn’t require endless boiling with sugar and pectin or lemon. All it takes is to combine one part cranberries with one part caster sugar and you’ll have a jar or two of jam to brighten up breakfast or tea. Make a large batch and you’ll have some berry-bright Christmas presents.

How to make cranberry jam

In order to make 700 ml of cranberry jam, you will need 700 grams of cranberries and 700 grams of caster sugar. Adjust according to the amount you need by mixing one part cranberries with one part sugar, as mentioned above. Prepare your jars by sterilising and drying them with a clean cloth.

Place a little water into a large, heavy-based saucepan so that you have a film on the bottom. Pour in the sugar and cranberries and place the pot onto a low heat. Stir the ingredients slowly in order to dissolve the sugar. Once the sugar has dissolved you can relieve yourself of the need to be patient and turn up the heat.

Now, be careful not to burn the jam as you continue to stir the ingredients for six to eight minutes. The jam will be ready when it has reached setting point or a distinctly jam-like texture. Spoon your cranberry jam into your prepared jars and seal them immediately.

Other uses for cranberry jam

We’ve mentioned giving away jars of cranberry away as gifts. Of course, you could do the same with cranberry syrup (see the recipe below). Alternatively, keep it all for yourself and use it in various ways. Cranberry jam is perfect on the breakfast table when served with toast, croissants or bread. Alternatively, use it for baking mince pies or a bakewell tart.

Cranberry syrup

In case you have any leftover cranberries, you could always make a quick batch of cranberry syrup. This will be particularly good if presented at the table with a bowl of ice cream at Christmas, in which case, the syrup should be served warm in a jug.

Place 250 ml of water into a heavy-bottomed pan and stir in 250 grams of caster sugar. Place the pan onto the stove on a low heat and add 180 grams of cranberries. Bring the mixture to a boil but, whatever you do, do not stir the ingredients. Swirl the pan occasionally instead, otherwise you’ll end up with a crystalised syrup.

Allow the cranberry syrup to simmer or boil very slowly in the pan for about seven minutes ‑ or until such time as the mixture is red or the cranberries have burst. The cooking time will vary depending on whether you’ve used frozen berries or fresh berries.

Tip: Cranberry syrup can be used in many other ways. For example, drizzle it over a cheesecake once it has cooled.

Tags: homemade, recipes