Cranberries are my favorite fruit. When the fresh cranberries hit the shelves for Thanksgiving and Christmas, I start stocking up for the lean times of January through October. This year I had 9 bags of cranberries in my freezer by the time the season was over.
What does a person do with 9 bags of cranberries? When I started looking for things to do with cranberries, I had no idea there would be so many cranberry recipes out there. I have made a two kinds of cranberry muffins, two kinds of cranberry cookies, cranapple cake, cranberry meringue pie, cranberry vinaigrette, cranberry chicken, cranberry pork, cranberry butter, cranberry sauce and, today, cranberry jam.
At first, I wasn’t sure if I liked this recipe or not. The berries disintegrated and the final product set up more like a jelly then a jam. However, the taste is good. The jam has a nice tart bite to it that I like. It makes 11-12 4 ounce jars so be sure to have a few friends in mind to share with.
If you haven’t hoarded…I mean stocked up on cranberries like I have, Dole makes a frozen cranberry that appears to be going to be available all year long in with the other frozen fruits.
2 12oz bags fresh or unthawed frozen cranberries, rinsed and picked over
3 cups sugar
1 cup juice, cranberry, apple or orange
1 cup water
1 TBS cinnamon, optional
Combine all ingredients in a heavy, 3 quart saucepan. Bring to a boil, stirring occasionally. Reduce heat to a simmer, stirring occasionally, until thick, about twenty minutes. The jam will continue to thicken as it cools. Pulse in a blender or food processor. If you don’t have a blender or food processor, use a fork or potato masher. The cranberries don’t have completely smooth. **New jarring method- Using your clean jars, fill each jar with the jam 1/4 inch from the top of the jar. Once filled, seal and turn each jar over with the sealed side down on your countertop. Let the jars sit there until they have cooled completely and then place in the fridge. You will hear the lids pop once the jars seal completely.