One of the best things about this time of year is cranberries!! Fresh cranberries are readily available from now through the holidays and you can make so many delicious things with them from jams to muffins to sweet dips! I really enjoy a good freshly made cranberry jam and this recipe really delivers. It also happens to be one of the simplest recipes I’ve ever made as it does not require any pectin AND if you’re not up for canning, you can just put it into the fridge and use it right away. It makes an excellent topping for toast and cornbread and it’s absolutely delicious spread on a fresh turkey sandwich. I always like to have some on hand in the pantry so I usually double the recipe for canning but if you want just a few jars to use right away, follow the recipe as written.
- 4 cups fresh cranberries
- 2 cups granulated sugar
- 1 cup water
- 2 tbs fresh lemon juice
- Pinch of Kosher salt
Combine all of the ingredients in a large pot and bring to a boil.
Reduce the heat to medium and simmer until the berries pop and the sauce thickens, about 20-25 minutes.
Cool. After cooking, purée, and strain.
To can the cranberry jam: (Makes 7 half pint jars)
- PREPARE boiling water canner and all canning tools. Heat half pint size jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water then place them in hot, not boiling, water until ready to use. Set bands aside.
- FILL each jar with jelly leaving 1/4″ of headspace. Wipe any excess jam from the rim with a clean cloth.
- PROCESS the jars for 10 minutes in boiling water. Begin timing AFTER the water comes back to a boil.
- REMOVE the jars from the water and allow them to cool on the counter.
- CHECK the lids for a tight seal after 12-24 hours. If properly sealed, the lids will not give at all when pressed. Gently tighten the bands and store in the pantry.