Cranberry Jam
Ingredients
Directions
Make the syrup
Weigh the cranberries and use an equal weight of sugar.
In a preserving pan, combine the sugar and water, and bring to a boil for 10 minutes, skimming continually.
Cook and jar
Add the cranberries and boil until they are soft and have a nice color.
Warm some glasses or jars, fill them with the jam, and cover with paper soaked in brandy.
Seal the jars and only open when needed, covering again if not all is used at once.
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 flavour, tartness and the pectin-bearing body that sets the jam.
- Sugar
- Sweetens the jam and, at high concentration, helps preserve it and helps it set.
- Water
- Dissolves the sugar so it can boil into a syrup before the fruit is added.
The step that matters
Skimming the syrup while it boils. Skimming removes foam and impurities that would cloud the jam and spoil its clear appearance. Boiling the sugar syrup first dissolves the sugar fully so the jam cooks evenly.
“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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