Cranberry Jam
Ingredients
Directions
Cook the fruit
In a preserving kettle, combine cranberries and water.
Boil gently until the fruit is tender.
Sweeten and jar
Add granulated sugar and boil until the fruit is clear, skimming carefully.
Pour into glasses and seal when cold.
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.
Explore the science
What each ingredient does
- Cranberries
- Provide the fruit, tartness and natural pectin that helps the jam set.
- Granulated sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set and keep.
The step that matters
Adding the sugar and boiling until clear. Sugar must dissolve fully and the mixture must reach a firm boil so pectin and acid can form a gel. Undercooking leaves the jam runny, while overcooking can scorch it or make it stiff. Skimming removes foam so the jam looks clear.
“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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