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.
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Adapted from Cupcake Project
Makes approximately 2 cups
- 12 oz. frozen or fresh cranberries
- 1 2/3 cups sugar (if you prefer a sweeter jam, you can add more sugar)
- 1/2 Tablespoon butter
- Juice from one orange
- 1 teaspoon orange zest (optional)
- 2 tablespoons liquid fruit pectin
- Crush the cranberries in a food processor until you have cranberry mush.
- In a medium-size heavy-bottom pot, bring the cranberries, sugar, OJ, orange zest and butter to a full rolling boil. Continue cooking for five minutes, stirring periodically.
- Taste and add more sugar, if necessary.
- Quickly stir in the liquid fruit pectin. Boil for one more minute.
- Remove from heat and cool. Store in an air tight container in the fridge.