Sunday, March 12, 2017

Cranberry Jam

Cranberries are considered a superfood, as they are very rich in phytonutrients. Last fall, we enjoyed lots of cranberries. Some people are fine to eat cranberries as such, some with a little salt to balance the tartness. But, for me, I like it cooked into various sweet or savory form. The tartness is too much for me to eat it raw. I have made this jam a couple of times and its one of my favorite cranberry recipes. This year, I and my friend Ms. S, had loads of fun making this and enjoying this jam. We both made this jam 4 years back. We had a great time back then and now. Cooking together for sure makes not only yummy food but sweet memories too. Every minute of it, quite enjoyable. So, coming back to the recipes below is the recipe of ruby-colored jam made with tart rubies. This is made with very simple ingredients that are available every day in our home and can be made in about 30 min. :-).


Cranberries - 5 cups
Sugar - 1 and 1/2 cups
Apple juice - 3 and 1/2 cups
Apple - 1 cup, shredded


Take the washed cranberries in a blender and just run it a couple of times, just to macerate a little. In a heavy bottom pan, stir the mixture of cranberries and 2 cups of apple juice on a medium flame. 

In about 10 mins, it will start to thicken and now add the shredded apple, remaining apple juice, and sugar. Simmer for another 15 - 20 min, stirring now and then to prevent scorching. 

For the above measurements, by 25 -30 min, the jam would be in a nice consistency and switch off the flame. 

Let it cool, transfer to jars and store in the refrigerator.

Enjoy your toast. 

 Makes about 2 cups.


You can use the whole cranberry, but the jam will be chunky. You can halve and use too, totally personal preference.

The jam may look a little thin, but it will thicken on cooling.

It stays good for 3 months in the refrigerator.

This can be made with frozen cranberries too.

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