I love jam that is not too sweet, with lot of fruit, with a pleasant velvety texture.. Demanding? On some things I am :)! So I started making a few jars of jam when the fruit is ripe at the right point, with little brown sugar.. my cabinet is well stocked! Cranberry jam, which is not easy to find except in the woods or in the countries of Northern Europe, is spectacular, slightly sour and dark red in color. I am attaching the recipe that I use for almost all jams,, using Christine Farber’s method (to have more informations about her) so you too can use it with the fruit you like the most.
Ingredients for two to three jars (about 600 g of jam)
- 1 kg cranberry
- 250 g brown sugar
- juice of one lemon
Procedure
- Wash the cranberries and place them in a saucepan.
- Add the sugar and lemon juice, mix well and let rest for 1 hour.
- Put the pot on the fire and bring to a boil. Let 10 minutes simmer then turn off the heat, cover with a lid and let stand all night.
- After the laying time, in which the pectin is outside the fruit, put the pot back on the fire and boil over a sweet flame for about 5 minutes stirring to make sure it does not stick to the bottom. The jam will be ready when putting a teaspoon of this on a plate and cooled it is dense and still creamy.
- We transfer the still warm jam into previously sterilized glass jars.
- We close the jars and proceed with sterilization (how to sterilize jam jars)
