Holiday season is all about baking, decorating and gifting. Talking about baking, I had these amazing holiday cookies the other day at a French patisserie filled with Jam and they were beyond delicious. So came the inspiration to make this Homemade Cranberry Jam, because I know I will be baking some cookies and what’s better than a Homemade Jammie Cookies! Right?!
You can use this Jam to even make it part of your holiday gifting goodie bag or impress your guests by adding it to your Holiday cocktails or mocktails.
This Jam is easy to make and requires just 4 ingredients and a little bit of patience as it cooks through. One important thing to remember is to make sure to sterilize any glass jars you will be using to store the Jam. The Jam will store up to a week on the counter top or up to 2 weeks in the fridge.
Cranberry Jam Ingredients:
- 2 Cups Cranberries
- 3/4 Granulated Cane Sugar
- 2 Tbsp. Lemon Juice
- 1/4 tsp. Lemon zest
Directions:
- Take a sauce pan and add the cranberries, sugar and lemon juice. Set the temperature to medium, mix everything and cook for 10 mins.
- Once the sauce starts to boil, add the lemon zest and reduce the temperature to medium to medium low. Continue to cook for 30 more mins. Occasionally smashing the cranberries with the spoon as they soften. Do this every 5-8 mins.
- At this point, the jam seems to thicken slightly syrupy. Fully reduce the temperature to low and continue to cook for 5 more mins. If you see a foamy liquid forming on top, add a tablespoon of butter and mix at the end. Let completely cool off.
- In the meanwhile sterilize the glass jars. Bring a pot of water to boiling temperature. Immerse the glass jar upside down and leave it for 10 mins. Make sure that the jar is fully immersed in the water from top to bottom. Once done, remove the glass bottle with tongs and let it cool for 5-10 mins and wipe clean with a clean paper towel.
- Transfer the Jam to the Jar, smear on some fresh toast and Enjoy!!!
Got Cranberries? Make This Easy Homemade Cranberry Jam
Ingredients
- 2 Cups Cranberries
- 3/4 Cup Granulated Cane Sugar
- 2 Tbsp. Tbsp. Lemon Juice
- 1/4 tsp. Lemon Zest
Instructions
Cranberry Jam
- Take a sauce pan and add the cranberries, sugar and lemon juice. Set the temperature to medium, mix everything and cook for 10 mins.
- Once the sauce starts to boil, add the lemon zest and reduce the temperature to medium to medium low. Continue to cook for 30 more mins. Occasionally smashing the cranberries with the spoon as they soften. Do this every 5-8 mins.
- At this point, the jam seems to thicken slightly syrupy. Fully reduce the temperature to low and continue to cook for 5 more mins. If you see a foamy liquid forming on top, add a tablespoon of butter and mix at the end. Let completely cool off.
Sterilize the Glass Jars
- While the Jam is cooking sterilize the glass jars. Bring a pot of water to boiling temperature. Immerse the glass jar upside down and leave it for 10 mins. Make sure that the jar is fully immersed in the water from top to bottom. Once done, remove the glass bottle with tongs and let it cool for 5-10 mins and wipe clean with a clean paper towel.
- Transfer the Jam to the Jar, smear on some fresh toast and Enjoy!!!
