Saturday, November 7, 2015

Cranberry Jam

When I received this recent box of goodies from Farmbox Direct, one of the items inside the box were these organic cranberries from a bog in Cape Cod. I was so looking forward to cooking with them and seeing what I could come up with to really make them shine.

Oh I could have made some standard cranberry sauce, but that was too boring. I wanted something unique, something with pop, something that'd make you say "wow that is amazing!"

Well, I'm happy to report ... I'M IN LOVE WITH THIS JAM. It's sweet and tart, and really tingles your taste buds. It's also very easy, and I mean VERY easy to make.

Served over cream cheese on crackers, or used as an accompaniment to Baked Ham or Roasted Turkey or Chicken it is killer. Ooooo laaaa laaaaaaa, so delicious!

2 cups fresh organic cranberries
1/4 cup red wine vinegar
1 package Sure-Jell powdered pectin
1 tsp. butter (to prevent foaming)
3 cups sugar

Wash cranberries and place in a large sauce pan. Add vinegar, butter and Sure-Jell and bring to a boil over medium-high heat. Stir constantly until berries begin to "pop."

Add sugar all at once and return to a rolling boil over high heat. Boil hard for 1 minute stirring constantly.

Remove from heat, ladle jam into prepared jars leaving 1/4-inch head-space, cover with lids and rings and process 10 minutes in boiling water bath.

Remove jars and allow to cool undisturbed on your kitchen counter-top 24 hours. Store in pantry up to one year. Open jars must be refrigerated.

Yield: 6 - 4 oz. jars or 3 - 8 oz. jar


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