Cranberry Jam Recipe for Canning: A Delicious and Festive Treat
Cranberry jam is a classic holiday staple, known for its tart sweetness and vibrant red color. Making your own cranberry jam is a rewarding experience, allowing you to control the ingredients and enjoy a homemade, delicious spread. This recipe will guide you through the process of canning cranberry jam, ensuring a safe and delicious outcome.
Ingredients:
- 4 cups fresh or frozen cranberries
- 4 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon butter (optional, for reducing foaming)
Instructions:
Step 1: Prepare the Jars:
- Sterilize: Wash glass jars and lids in hot soapy water. Place jars and lids in a boiling water bath for 10 minutes to sterilize.
- Dry: Remove jars and lids from the boiling water bath and let them air dry completely.
Step 2: Prepare the Jam:
- Combine: In a large, heavy-bottomed pot, combine cranberries, sugar, water, and lemon juice.
- Cook: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
- Test for Setting: To check if the jam is ready, place a small amount on a chilled plate. If the jam sets quickly and doesn't run when the plate is tilted, it's ready.
- Add Butter (Optional): If you notice a lot of foaming, add 1/2 teaspoon of butter to the jam. This will help reduce the foam.
Step 3: Fill and Seal the Jars:
- Ladle: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe Rims: Wipe the rims of the jars with a clean damp cloth to remove any sticky residue.
- Seal: Place the lids on the jars and tighten the bands securely.
Step 4: Process the Jars:
- Water Bath: Fill a large pot with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil.
- Process: Carefully place the filled jars into the boiling water bath. Make sure the water covers the jars completely.
- Processing Time: Process the jars for 10 minutes for pints and 15 minutes for quarts.
- Remove and Cool: Remove the jars from the boiling water bath and place them on a clean towel to cool completely.
Step 5: Check for Seal:
- Listen: As the jars cool, you should hear a popping sound as the lids seal.
- Press: Press down on the center of the lid. If the lid doesn't move, it's properly sealed.
Storing and Enjoying:
- Store your canned cranberry jam in a cool, dark place for up to a year.
- Enjoy your homemade cranberry jam on toast, biscuits, or as a delicious topping for yogurt and ice cream.
Tips and Variations:
- Use frozen cranberries: If using frozen cranberries, you may not need to add water. Just make sure they are thawed before you begin.
- Add spices: For a festive twist, add a pinch of cinnamon, cloves, or ginger to the jam.
- Make a cranberry-orange jam: Add the zest and juice of an orange to the recipe.
- Use pectin: For a faster setting jam, add a tablespoon or two of pectin to the recipe.
Safety:
- Always follow proper canning instructions to ensure your jam is safe to eat.
- Use clean, sterilized jars and lids.
- Process the jars for the correct amount of time to prevent spoilage.
Enjoy the process of making your own cranberry jam! It's a delicious and rewarding experience.
