Homemade Cranberry Jam, just 2 ingredients 蔓越莓果酱,只需两种材料

My fruit jam recipe is as simple as it gets: just sugar and berries. No gelatin, no agar agar powder, and no fancy stabilizers. The natural pectin in the fruit does all the work—once it cooks down, the jam becomes perfectly thick and gluey on its own. I’ve used this same method for blueberry jam and strawberry jam with great results.

This time, I decided to try making jam with cranberries. I picked up a bag of fresh cranberries at the supermarket—beautiful, shiny, and looking completely juicy and delicious. But looks can be deceiving! These cranberries turned out to be way too sour for our taste.

With a big packet of cranberries sitting in the fridge for almost a week, I figured the best way to use them up was to turn them into jam. And honestly, it worked out wonderfully. The cranberry jam cooked down into a gorgeous ruby-red spread that was just the right balance of tart and sweet once the sugar worked its magic.

I ended up using the homemade cranberry jam to make a batch of Cranberry Oatmeal Cookie Bars—and they were sodelicious. A perfect snack, and a great way to give those extra-sour cranberries a second life.

Ingredients: (yield 200g cranberry jam)

340g Fresh Cranberries (Wash and drain)

200g Castor Sugar (can be reduced or add to taste)

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Method:

1. Put all ingredients in a saucepan, and cook over low heat.

2. Cook until the jam is gluey and thick. Takes about 25 minutes. Stirring occasionally.

 

3. When the jam is ready, strain and discard the seeds.

4. Let it cool completely, then transfer to a clean container/ jar, and keep chilled in the refrigerator. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed.