The cranberries have not left the grocery stores just yet, so I snagged up a bag to make jam with!
P.S. Happy New Year! I’ve done nothing but dishes, food photography, blogging and putting the corned beef on the stove today. Look for a corned beef and cabbage rolls post this weekend – corned beef is a very affordable cut of meat and should be eaten way more often than just New Year’s. I’m sure we’ll be eating some corned beef sandwiches, too.
After all of the canning I did this summer, I was surprised at how few canned goods were around my house as I gathered up homemade items for Christmas gifts. Did I give it all away already, or eat it? I guess so. Good to know, so next year I’ll make more jams.
There’s not much more to say here other than that I love cranberries and wish they stayed around all year long. This jam can be water-bath canned but I chose not to (because I made this jam yesterday right before I started work on the lobsters and didn’t want to clean my canning pot twice). Apple creates the pectin needed to make the jam “jammy,” and with few ingredients you really don’t have to worry about dirtying a lot of dishes! Though the apple really does give off a flavor to the jam, so it’s more of a cranberry-apple than just cranberries.
So what? It’s DELICIOUS. Tart enough to wake me up in the morning but sweet enough to taste like dessert.
Cranberry Apple Jam
Makes about one pint jar
- 1 bag of cranberries
- 1 apple, any kind, peeled and cut into pieces
- 1 cup of sugar
- 1/4 cup of water
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Wash the cranberries. Combine all ingredients in a medium saucepan and bring to a boil. Simmer over medium-low heat for 30 minutes or so, until you start to see a jam consistency. You can do the spoon test by dipping a cold spoon in the jam to see if the jam rolls off like water or is nice and thick. It may take longer than 30 minutes or shorter, just kind of depends on the fruit you have at hand.
Pour the jam into a food processor and let it cool for a few minutes. Process until smooth. You can strain it in a fine sieve, if you want, but I like seeing little dark bits of cranberries in the jam. Hopefully I will figure out how to make a larger batch of this so I can gift it during the holidays in 2013!
If you want to can this jam: Sterilize your jars in boiling water for ten minutes, then fill them with the hot cranberry jam leaving 1/4 inch headspace. Top with the lids and bands, then process for 10 minutes. Let cool and store in a dark, dry place.