Cook cranberry jam in a saucepan for 13 hours, clean time in the kitchen is 1,5 hours.
Cook cranberry jam in a slow cooker for 1 hour.
How to make cranberry jam
Cooking Products
Cranberries – 1 kilogram
Sugar – 1,5 kilograms
Water – 150 milliliters
How to make cranberry jam
Sort the cranberries, remove the leaves and twigs. Wash the berries and dry a little.
Prepare syrup: Pour 150 ml of water into a saucepan and put on fire. Pour 2 cups of sugar into the water and dissolve it, bring to a boil.
In another saucepan, boil water and put the berries, cook for 5 minutes, then transfer to a saucepan with syrup, cook for 2 minutes. Cover the saucepan with cranberries in syrup with cheesecloth and leave in a cool place for 12 hours. After aging, put the pan with cranberries on a low heat, bring to a boil and cook, removing the foam, for half an hour. Pour the prepared jam hot into sterilized jars, turn the jars, wrap them with a blanket, cool them down and then put them in storage.
How to make 5-minute cranberry jam
1. Wash cranberries and drain.
2. Using a blender, grind the cranberries until puree and pour into a container in which the jam will be prepared.
3. In a separate container, mix sugar and water and put on gas.
4. Boil the sugar syrup over medium heat, stirring so that the sugar dissolves well and does not burn.
5. Add sugar syrup to cranberries and mix thoroughly.
6. Leave the cranberries in the sugar syrup for 2 hours.
7. Then put the cranberries on low heat and, stirring occasionally, bring the jam to a boil.
8. Boil cranberry jam for 5 minutes.
9. After 5 minutes, remove the jam from the heat and pour into the jars.
How to make jam in a slow cooker
Cooking Products
Cranberries – half a kilo
Sugar – half a kilo
Cranberry jam in a slow cooker
Put the washed cranberries in a multicooker saucepan. Top with sugar. Set the multicooker to the “Extinguishing” mode, time – 1 hour. Stir the jam in the middle of cooking.
Delicious facts
– Cranberries are rich in vitamin C, and short-term heat treatment of berries allows you to preserve all the beneficial properties of cranberries, so cranberry jam has a tonic and antipyretic effect. Cranberry jam will be useful during the development of infectious and colds.
– Cranberries are a fairly dense berry that is quite difficult to boil without adding water due to the risk of burning. However, if you crush some of the berries, or grind all the berries with a blender, then the amount of water can be reduced or not used at all.
– Only bright red cranberries are suitable for making jam, unripe berries can spoil the taste of the jam. If there are a lot of underripe cranberries, you can lay them out on a towel in the sun and wait a couple of days: the berries should turn red and soften. under the influence of cold weather, cranberries acquire sweetness. However, keep in mind that spring cranberry jam contains virtually no vitamin C.
– When cooking, peeled walnuts can be added to cranberry jam at the rate of 200 grams of nuts per 1 kilogram of cranberries. For this, peeled walnuts must be poured into a saucepan with boiling water and boiled for 20-30 minutes. After this time, the nuts will soften, they can be removed with a slotted spoon and added to the container to the cranberry jam.
– Cranberry jam can also be cooked with the addition of orange, apples, lingonberries, honey and spices (cinnamon, vanilla, etc.).
– Cranberries can be used as a seasoning, adding to cereals, muffins, tarts, salads, sorbets, ice cream, as well as serving with baked meat.
– Cranberry sauce or cranberry jam is often served with poultry meat, since the acidity of cranberry jam goes well with meat.
– Calorie content of cranberry jam – 244 kcal / 100 grams.