If It's Christmas It Must be Cranberries...
This Cranberry Jam is a festive favourite in our home every Christmas. I eagerly wait for fresh cranberries to hit the supermarket at the beginning of December so I can make my jam. This recipe comes from Feast by Nigella Lawson and has to be the easiest jam to make. Most jams have to be boiled carefully with pectin along with the sugar to make the fruit set and turn from being a purée to a preserve. In this jam recipe the cranberry fruit does it all for you, due to its pectin-intensity, that it sets to jam once the berries have burst. I love this jam on toast or warm, buttery croissants or you could use it as a filling for Cranberry muffins/cupcakes.
350gms/12oz caster sugar
Put a film of water in the bottom of a large saucepan and add the cranberries and sugar. Stir patiently over a low heat to dissolve the sugar; this will take a little while. Turn up the heat and boil the pan rapidly until setting point is reached, about 7 minutes. (Alternatively it will have reached a jam-like consistency.)
Pour the jam into a sterilized jar (s) and seal immediately.
Makes approx 350 mls.
I am also entering my Cranberry Jam for the Home Made Christmas Gifts event being held by Happy Cook over at My Kitchen Treasures. If you are you interested in joining, the event is running until the 20th December. Please visit her blog for further details.