Cranberry Jam
Ingredients
Directions
Cook the fruit
Put five quarts of cranberries in a preserving kettle with two quarts of water and boil gently until the fruit is tender.
Add three pounds and three-quarters of granulated sugar and boil until the fruit is clear, skimming carefully.
Jar and seal
Put in glasses and when cold seal. It keeps well.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cranberries
- Provide the fruit body and natural tartness, and their pectin helps the jam thicken.
- Granulated sugar (in the method)
- Adds sweetness, and its concentration helps the jam set and keep.
The step that matters
Adding the sugar and boiling until clear. The sugar must dissolve fully and the mixture must reach a thick, gel-forming concentration. Undercooking leaves the jam runny, while overcooking makes it stiff, sticky, and prone to crystallising.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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