Cranberry Christmas Jam
For me, cranberries belong to the Christmas season! Maybe because of their colour? Therefore, this Cranberry Christmas Jam can’t fail on our breakfast table during this season. The spices and red wine definitely add an extra bit of holiday spirit to it.
Servings Prep Time
7jars of 370g each 30minutes
Cook Time Passive Time
10minutes 2days
Servings Prep Time
7jars of 370g each 30minutes
Cook Time Passive Time
10minutes 2days
Ingredients
  • 700g fresh cranberries
  • 500g applespeeled and chopped
  • 3 clementinesboth the zest and the juice
  • 500ml red wine
  • 300ml apple juicewithout added sugar
  • 3 cinnamon sticks
  • 8 juniper berries
  • 8 cloves
  • 500g jam sugarsee notes
Instructions
  1. Rinse the cranberries and add to a large pan together with the peeled and chopped apples, the clementine zest and juice
  2. Using a pestle and mortar, crush the spices and put them in a tea bag. Add to the pan
  3. Add the wine and apple juice and bring to a boil over medium heat. Let simmer until the cranberries start to open up and release their juices
  4. Leave to cool. Once cooled down, add the jam sugar, put a lid on and store in a cool place for 24-48 hours
  5. Prepare your jars and lids by cleaning and sterilising them
  6. Cook your jam according to the instructions on the package and carefully fill your jars. Closse them immediately and put them upside down for at least five minutes
Recipe Notes

Basically, jam sugar is regular sugar with added pectin. It’s the pectin that thickens the jam. Pectin is naturally present in most fruits (especially apples). When making jam, I like to use jam sugar that is less sweet. Regular jam sugar uses a ratio of 1:1 meaning that the amounts of fruit and sugar are equal. The sugar that I like to use requires a 2:1 ratio: the amount of fruit you use is twice the amount of sugar that you use. Cooking times vary as well. Therefore check the instructions on your jam sugar before you start!

By nature, both cranberries and apples have a large amount of pectin. Therefore, I have added extra liquids (wine and apple juice) to make sure that the jam won’t be too thick.

If you prefer your jam to be a little more smooth than use a stick blender to mix the fruits. Make sure you take out the tea bag with spices before!

When using sterilised jars, you can keep your jam for about six months in a dry and cool place.