Easy Cranberry Jam (fridge style) made in under half an hour! No pectin needed!
About this time of year, we envy our neighbors across the street for having this tree growing right in front of their house. Can you imagine waking up to a glow like this? It is the prettiest in the morning, when sun hits it in a particular angle to create a beautiful glow right underneath it.
This year, I managed to take a picture of this stunning tree. It was early in the morning when I sneaked in and snapped a few photos.
Today I am sharing them with you for two reasons. One – it’s simply beautiful. Two – it is losing it’s leaves as I type this. Soon it will be bare and we will have to wait till next Fall to see it again.
The colors of the leaves reminded me of cranberries. I love it’s deep orange and fire red.
I was inspired.
We still have over a week until Thanksgiving dinner, so to enjoy cranberries before that I decided to turn them into a jam we can have on a freshly baked bread every morning till then.
( Have you ever tried a raw cranberry? If not, you might want to. Just to know what it tastes like. )
No need to play the canning game here. It is a very easy recipe and you are just moments away from enjoying a tarty-sweet preserve yourself.
This jam is on the tarty side. You could add more sugar, but I just love the combo of flavors in this one.
As soon as the success on making the jam was declared, I knew what I wanted to reserve part of it for. Did I get you curious? Good. Then you will have to come back to see what I whipped up with my cranberry jam. 🙂
- 1 pkg frozen cranberries
- 3/4 c sugar
- 3/4 c water
- 3 tsp lemon juice
In a medium sauce pan, combine the rest of cranberries, sugar, water and lemon juice.
Cook over medium heat until it boils. The cranberries will pop.
Turn the heat down to a low setting and simmer the cranberries until the jam thickens. If you run a wooden spoon across the pot and you can see the bottom for at least 2 seconds, the jam is ready. It will thicken even more as it cools.
Cool and pour into a jar.
Keep covered in the refrigerator for up to a week.