Cranberry Jam

Cranberry Jam

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Cranberry Jam Ingredients

  1. Fresh cranberries 500 grams
  2. Cane Sugar 150 grams
  3. Hard but sweet 1-2 pears
  4. Lemon 1 piece
  • Main ingredients: Pear, Cranberry, Sugar
  • Serving 3 servings


Jars, towel, pan, deep frying pan, spatula, kitchen knife, cutting board.


Step 1: Sort Cranberries.

Rinse and sort the cranberries, it is also recommended to freeze the berry a bit, and then unfreeze before cooking.

Step 2: prepare the jars.

Prepare the cans and lids for them, warming everything up for a couple or boiling it completely after drying.

Step 3: stew cranberries with sugar.

Cook the jam in a thick-walled pan or pan.

Pour the prepared berries into a hot pan and add sugar. By the way, you can have more sugar, it’s to your taste, because cranberry jam itself is viscous, even if you put less sugar, so I use it to a minimum, you can add more.
Simmer, stirring over medium or low heat, so as not to burn.

Step 4: peel the pears.

While cranberries secrete juice and mix with sugar on fire, prepare a pear or pears, their number depends on your desire.

Peel the fruit from the peel and seeds, and then cut them into small cubes.

Step 5: add the pears to the jam.

When the sugar has completely dissolved and the cranberries give juice, add the pear.

Continue to simmer until most of the liquid has evaporated.

Step 6: add lemon juice to the jam.

When the mass begins to visibly thicken, add lemon juice to the jam. Yes, it sounds strange, because cranberry is sour in itself, but practice has shown that it turns out more delicious.

Continue to cook until the mass is quite thick. In total, it took me about cooking 15-20 minutes.

Step 7: harvest cranberry jam.

Place the finished cranberry jam in small, clean jars.

Close the lids, put in a pan filled with hot water with a towel at the bottom. Water should cover 3/4 jar. Pasteurize in boiling water for 20 minutes.

After putting the jars of jam on the lids, wrap them in a towel and let cool to room temperature.
Store in a dark and cool place.

Step 8: serve cranberry jam.

Serve cranberry jam in the winter as a sauce or dessert if you like the sourness of these berries as much as I do.
Enjoy your meal!

Recipe Tips:

- From this amount of cranberries, 3 jars of 0.33 liters each were obtained.