Cranberry Jam

Thursday, November 26, 2015


1 cup cranberries (fresh, frozen or sauce)
Handful of strawberries
1/4 teaspoon lemon juice
1/4 cup sugar*
1/4 cup water

Blend water, cranberries and strawberries until smooth. Pour into a saucepan with all other ingredients. Bring to a boil. Stir frequently for 10 minutes. 

Reduce heat. Simmer for 10-15 minutes, stirring occasionally until it thickens up. Turn off burner and let jam cool on same burner. Once cool store in sterile jar/container. Keep in refrigerator for up to a week.

*Sugar can be left out if you like a tart jam. Sugar can also be substituted for honey, agave nectar, brown sugar, or any other sweet combination.