Simple Cranberry Jam

User Reviews

5.0

27 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    12 tbsp

  • Calories

    21 kcal

  • Course

    Condiments, Snacks

  • Cuisine

    American

Simple Cranberry Jam

This recipe is for a small batch of jam using fresh cranberries, sugar, water and just a splash of orange juice. Spread it on bread, toast, or crackers, add it to a cheese board, dollop it on cheesecake and yogurt. It offers lots of versatility and it's a great way to use up fresh cranberries.

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Ingredients

Servings
  • 8 oz fresh cranberries
  • 3 tbsp sugar
  • 1 tbsp orange juice
  • 2 fl oz water
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Instructions

  1. Wash the cranberries under cold running water.
  2. Put them in a pot, add sugar, orange juice and water.
  3. Bring to a boil, then simmer for 10 minutes. Make sure all the fresh cranberries have 'popped.'
  4. Taste and add more sugar if needed.
  5. If the texture of the jam feels undercooked (too firm), then place the lid on the pot and cook for a further 2-3 minutes or until the texture is to your liking.
  6. Cool and transfer to a Bail jar or similar jar for storage.
Equipments used:

Nutrition Information

Show Details
Serving 1tbsp Calories 21kcal (1%) Carbohydrates 5g (2%) Protein 0.1g (0%) Fat 0.04g (0%) Saturated Fat 0.002g (0%) Polyunsaturated Fat 0.01g Monounsaturated Fat 0.004g Sodium 1mg (0%) Potassium 18mg (1%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 14IU (0%) Vitamin C 3mg (3%) Calcium 2mg (0%) Iron 0.05mg (0%)

Nutrition Facts

Serving: 12tbsp

Amount Per Serving

Calories 21 kcal

% Daily Value*

Serving 1tbsp
Calories 21kcal 1%
Carbohydrates 5g 2%
Protein 0.1g 0%
Fat 0.04g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.01g 0%
Monounsaturated Fat 0.004g 0%
Sodium 1mg 0%
Potassium 18mg 0%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 14IU 0%
Vitamin C 3mg 3%
Calcium 2mg 0%
Iron 0.05mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

27 reviews
Excellent

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