When fall season is upon me, I always get the urge to make preserves. I make tons of them, they make for perfect small gifts for family and friends for a variety of occasions, especially when packed prettily.
Cranberry jam is the kind of preserve I make basically every fall, because it’s so versatile. You can use it as a dip for meats, on a piece of toast, put it in your tea when you have a head cold for the extra does of vitamin C.
My perfect recipe for cranberry jam is making it with fruit pectin. You can choose the brand you’re most familiar with. One of the things I discovered is that if you add sugar to the cranberries and let it sit for a couple of hours, so that the berries give out the juice, the texture of the actual jam is much smoother.
One other great thing about cranberries is also that it keeps very well. I usually don’t even refrigerate the jam, if the can is closed and I haven’t opened it up after the canning.
If you like the sour kind of jam, you can slightly reduce the amounts of sugar and add a little more pectin so that it keeps better.
I hope you have as much fun with this jam as I do and find many delicious ways to use it
