Zutaten für Cranberry Spread Jam
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Zubereitung von Cranberry Spread Jam
- Rinse 16 ounces (450g) fresh cranberries under cold water in a colander. Remove any damaged or mushy berries.
- In a medium saucepan, bring 1 cup (240ml) water to a boil. Add the cranberries and cook over medium heat until the skins burst open (about 8-10 minutes).
- Carefully ladle the cooked cranberries into a food mill or sieve to remove the skins and seeds. (Alternatively, use an immersion blender for a smoother consistency)
- Return the sieved cranberry pulp to the saucepan. Stir in 1 teaspoon of ground cinnamon and 1 pouch (1.75 oz) liquid pectin (or 1/4 cup powdered pectin, adjusting as per package instructions).
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly for 3-5 minutes.
- Stir in 4 cups (720g) granulated sugar. Continue to stir constantly. Bring back to a full rolling boil for 3 minutes, maintaining a rolling boil without stopping the stirring.
- Skim off any foam that rises to the surface using a wooden spoon.
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – check a canning guide for details).
- Let the jars cool completely. You should hear a ‘pop’ sound as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
814g
Fat
0g
Carbs
73g
