Cranberry Jam

• Vegan
• Gluten free

• Produce

  • 12 oz Cranberries, fresh or frozen
  • 2 Limes, Juice and zest from

• Baking & Spices

  • 1 1/4 cup Granulated sugar

• Liquids

  • 1/4 cup Water

Found on sweetandspicymonkey.com

Description

Directions

• In a medium, non-reactive saucepan with a heavy bottom, add frozen cranberries, sugar, water, and lime zest and juice. Over medium to low heat, cook while stirring occasionally, until mixture starts to boil and cranberries start to pop. Use the back of a wooden spoon to break all the berries that dont pop on their own.
• Once boiling, turn heat down to low and continue cooking over a low simmer, uncovered and stirring occasionally until mixture starts to thicken, about 45 minutes to 1 hour (pureed jam will take less time, about 20 minutes), give or take, depending on how thick you want your jam. Keep in mind, jam will thicken as it cools.
• After cooking, spoon into sterilized jars, wiping off the rims after filling, and place on lids. As the jam cools, the lids will pop and seal.
• Store in the refrigerator for up to 3 months.
• In a medium, non-reactive saucepan with a heavy bottom, add frozen cranberries, sugar, water, and lime zest and juice. Over medium to low heat, cook while stirring occasionally, until mixture starts to boil and cranberries start to pop, about 10 minutes.
• Remove from heat and let cool for about 10 minutes.
• Pour into blender and puree for 1 to 2 minutes or until mixture is smooth.
• Continue with Step #2 from above.