Updated: Oct 4, 2020
Pickles and Preserves are new to me, and I can see are going to develop into an obsession! I am already planning what I can plant next spring just so I can make it into a pickle or a jam!
Our Christmas involves a couple of big family dinners, one in our home with my family, usually around 10/11 of us and one at my sister in laws with my husbands family. Therefore it made sense that I make some Cranberry Jam for the occasion. It was actually really simple to make and turned out so delicious by Christmas day we only has a 1/4 of a large jar left. This is a savoury cranberry jam, if you want something more for toast omit the cloves. So here's how I made it...
What you will need - Double if you want to make a few jars.
A large preserving jar, or a couple of smaller jars, all washed in soapy water and dry
450g fresh cranberries
1 large orange, un-waxed and cut into wedges
1/2 lemon, unwaxed and cut into wedges
about 225g preserving sugar
3 Whole cloves
Add the cranberries, oranges and lemons and cloves in a heavy bottomed pan. Add the water, bring to the boil and then simmer for 45 minutes or until the cranberries are soft and slightly mushy. Remove the pan from the heat and pour through a sieve or jelly strainer rested over a bowl.
Once all the juice is in the bowl, pour into a jug and measure, allow 225g of sugar for every 300ml of juice. Heat gently and stir frequently until all the sugar has dissovled. meanwhile put the oven on to around 80 degrees centigrade.
Once the sugar has dissolved, increase the heat and bring to a rapid boil for around 10 minutes, whilst it is boiling place your washed jars and lids in the oven.
When boiled switch the heat off and let the jam cool for 10-15 minutes in the pan. five minutes before the end of its cooling, remove the jars and lids carefully from the oven. Ladle the jam into the jars and seal with waxed discs or lids. Leave to cool completely before labeling.
Store it in a cool dark place until opening, then keep it in the fridge.