Cranberries & Cranberry Jam recipe (gluten-free, dairy-free, vegan)

Cranberry_plant_and_berries
Cranberry plant with fruit. Plant images: Stuart MacGregor. Berry image: Kathryn Hawkins

In my humble opinion, there is no fruit nor vegetable that looks more festive than the cranberry. The fresh berries have just started arriving on the greengrocer’s shelves these past few days. The season for fresh cranberries in the UK is quite short, so I’m stocking up my freezer for a year round supply.

The cranberry plant is low growing and creeping in habit, and likes damp, acidic soil; it is a member of the heather family. A few years ago, I grew my own plant in a deep pot. Once it was established, it made a lovely trailing plant in a hanging basket for a while, until I forgot to water it (!) and sadly, it met a very sorry, shrivelled, end. I hope to try again this spring if I can track down a suitable mature plant.

The waxy-looking, scarlet berries are rich in Vitamin C and a staple of the Thanksgiving and Christmas menu. I’ve just made a batch of jam to serve with the Christmas roast; very easy to make and much nicer than anything you can buy in a jar. Add finely grated orange rind for a zesty flavour, and/or a few spoonfuls of Port at the end of cooking for a richer taste. I put the jam into small jars which then makes it ideal for gifting.

Jars_of_homemade_cranberry_jam
Jars of my freshly made cranberry jam. Image: Kathryn Hawkins

Makes: 5 x 200ml jars

  • 500g fresh cranberries – the recipe will also work fine using frozen berries
  • 175ml water
  • 600g granulated sugar
  1. Put the berries and water into a preserving pan or large saucepan. Put a lid over the pan and begin heating – the berries will start “popping” and may jump a bit as they warm up.
  2. Bring the contents of the saucepan to simmering point and cook gently for about 10 minutes until the berries are soft and pulpy.
  3. Stir in the sugar over a low heat until dissolved, then boil rapidly for 5-8 minutes, stirring occasionally, until thick and the liquid has reduced. Cranberries have lots of pectin so this mixture will set readily without having to test that a setting point has been achieved.
  4. Spoon whilst hot into warm sterilised jars and seal immediately. Once cool, label and cover the jar lids if preferred. Store in a dry, cool, dark cupboard; as with most preserves, cranberry jam will keep for several months.

    Cranberry_sauce_serving_suggestion
    Homemade cranberry jam. Image: Kathryn Hawkins

 

 

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