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My son is bringing his girlfriend home for Christmas for the first time, and I thought I'd better make something more interesting than the usual dry toast for breakfast on Christmas morning. So I whipped up this cranberry jam this morning, and I can make some scones to have with it. There is still plenty of time if you want to make this cranberry jam for a Christmas gift, as well.
Jasmin gave us some recipes for preserves earlier this year, but this is a refrigerator jam and doesn't require the sterilization of jars. This is an extremely easy jam to make. The most effort required was the zesting the orange, which took only took a couple of minutes.
This jam is very tart and the orange zest gives it a bit of a marmalade taste. If you want a sweeter jam I'd say add another 1/4 cup of sugar. You could also use this as a topping for a cheesecake or a filling for tarts. There is a shortage of fresh cranberries this year apparently, and I certainly couldn't find any, so I used frozen and it worked out just fine.Cranberry Jam
About 1 cup of jam
12 ounces of cranberries (1 bag)
1 1/4 cups sugar
Zest of 1 orange
1 cinnamon stick
3/4 cup water
1. Run the cranberries through a food processor until they are finely shredded. If you like a chunky jam, leave them whole or process them less.
2. Put the cranberries and the rest of the ingredients in a 2-quart pan. Let them sit for about 10 minutes, then bring to a boil over medium heat, stirring frequently.
3.Turn the heat to low and let the jam simmer for about 25 minutes, or until it hits a temperature of 220ºF. Remove from the heat and let cool, then put in the refrigerator.
From a November 26, 2007 post on The Kitchn
Difficulty level: Moderate
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