This Fresh Cranberry Jam is the perfect condiment to make and enjoy during all of the fall months.
You’ll need fresh cranberries for this recipe! Only fresh cranberries will do for making Fresh Cranberry Jam.
About this time last year I had wanted to make some things with fresh cranberries and found that in early fall you can only find those little guys tucked away in the corner of a gourmet market’s freezer section for $5.99 a bag. Lesson learned, I purchased several bags of the fresh variety last November to store in my freezer for cranberrying all year long. I’ll definitely do this every year.
I’m not usually a preserver. Canning is not a big hobby of mine, but every once in a while I’ll can a little something. For this Fresh Cranberry Jam recipe, I took the plunge, bought the little jars, looked up the directions in my canning cookbook and I was good to go.
This recipe makes 2 cups. And I really love the outcome of this jam. Though a bit more chunky than a typical jam, this Fresh Cranberry Jam is delicious. It’s sweet and tasty, and it has fall written all over it. It’s very good with crackers (I recommend homemade Lavash Crackers), and it’s perfect to spread on toast for breakfast too. Swirl it into your oatmeal on a chilly fall morning. Making Fresh Cranberry Jam is worth a try, and it makes a good hostess gift too.
Fresh Cranberry Jam
- 1 medium lemon (finely grated zest and juice)
- 18 ounces fresh or frozen cranberries
- 1 cup superfine sugar
- 1 small Granny Smith apple, peeled and cored
- Grate the zest of the lemon and set aside. Juice the lemon into a small bowl. Rinse the cranberries. Drain well and put them in a non-metallic bowl with the sugar. Add the lemon juice and toss. Cover with plastic wrap, and leave on the counter overnight, turning once or twice.
- Coarsely grate the apple and put it into a heavy based saucepan with the grated lemon zest. Strain in all the juice from the berries- scrape out all of the sugary stuff and add it to the pan. Add two big spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup of water and simmer 20 to 30 minutes, or until the apple is very soft and the mixture has thickened. Add the rest of the berries and heat through for 10 minutes.
- Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple of months, but once open it should be kept in the fridge and used up fairly quickly.
- *WEIGHT WATCHERS FREESTYLE SMARTPOINTS PER SERVING (2 TABLESPOONS): 3
- *If you don't have superfine sugar in your pantry, swirl some regular granulated sugar in your food processor for about a minute to create superfine sugar).