I love cranberries. Why? Well, for starters, they are my favorite color – red. And not just any red, but a gorgeous ruby red. Plus, they are good for you. And lip-smacking tart. Since the window for finding fresh cranberries is short, I like to take full advantage of it and thought a luscious cranberry jam would be the perfect topping to my whole-wheat muffins.
Until this past year, I’d never made jam before. It seemed like a lot of work, and I wasn’t really sure how the whole canning process worked. Then I started to see jams made in smaller quantities so you could either finish them before they spoiled or freeze them. Perfect.
This jam does call for liquid pectin, and my understanding is that you cannot substitute powdered pectin for it. Because everyone’s acceptable level of tartness differs, I would recommend tasting the jam before you add the pectin to see if you need to add more sugar first.
Besides my whole-wheat muffins, the jam would also be excellent with my buttermilk scones too. I’ve been daydreaming about a grilled turkey and brie sandwich slathered with cranberry jam too. So many options; so little time. 😀