There are so many amazing jams on the market shelves, but making your own is simple and economical, especially if you have extra fresh fruit or berries that may just be turning. Bonus, you can also use some of that bagged fruit hanging out in your freezer! A lot of people think jam making is a summer-thing; I, however, think it’s an anytime thing!Making homemade jam doesn’t require lots of equipment; just a medium pot that’s non-reactive. I happen to use a semi-shallow LeCreuset braising pot, and because it’s coated, clean up is simple. This recipe is from Baking for the Holidays the recipes are fabulous and I feel they can be made year-round!
I had some cranberries leftover from the holiday in the freezer and knew they'd make a great jam for topping yogurt, or spreading onto toast.
1/2 cup granulated sugar
1/4 tsp salt
1/2 tsp cinnamon optional
1/4 cup water
6 oz fresh cranberries
In a medium pot, bring water, sugar, salt and cinnamon to a boil, stirring occasionally. Once the sugar has completely dissolved, add the cranberries and simmer until they have popped and the jam has thickened, about 15-20 minutes. Let the jam cool at room temperature before using. Store in an airtight container in the fridge for up to one week.
Make some jam, it doesn’t take long and your yogurt and/or toast will appreciate it! This jam, ultimately, will be used in a danish I’m going to make and hopefully, I’ll post that here too.