Homemade cranberry jam - how to make cranberry jam for the winter.

Categories: Jam

Snowdrop, stonefly, craneberry, also known as cranberry, are a real treasure trove of micro and macroelements, anthocyanins, vitamins, antioxidants, and acids. From time immemorial they stocked it up for future use and took it on long hikes as an invaluable healing agent. Here, I will tell you a recipe for healthy and tasty homemade cranberry jam.

Ingredients: vanilla sugar, cranberry, sugar

The recipe for cranberry preparation is simple: a minimum of ingredients and a maximum of nutrients preserved during the cooking process.

For a kilogram of ripe berries, you need to prepare 250 ml of cold water and one and a half kilograms of granulated sugar.

How to make cranberry jam at home.

Cranberry

Rinse the cranberries carefully, but first sort them out, remove the stalks, dry remains of flowers, and blades of grass.

Blanch the berries for a couple of minutes to preserve their rich red color.

Drain the cranberry water into a separate bowl, combine it with sugar, and cook the syrup.

Pour the pre-peeled cranberries into the bubbling syrup and boil for 10 minutes over high heat, skimming off any foam that forms as necessary.

Reduce the heat and keep the jam at a gentle simmer for ten to twenty minutes.

You can “season” the syrup with vanilla sugar.

Leave the cooked dessert to cool overnight so that the berries can be saturated with syrup and preserve their shape when packaged.

Only after this the cranberry delicacy should be poured into jars.

Thanks to its unprecedentedly rich composition, which includes the natural preservative benzoic acid, this jam is stored perfectly until the next season.

Knowing how to make cranberry jam, you will have a vitamin dessert made from northern cherries on hand all winter.