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1 pound frozen or fresh cranberries
1 2/3 cups sugar (if you prefer a sweeter jam, you can add more sugar)
1/2 teaspoon butter
1 teaspoon orange zest (optional)
3 tablespoons liquid fruit pectin (be sure to use the liquid kind and not the powdered kind)
Crush the cranberries in a food processor until you have cranberry mush (if they are frozen, it will be more like cranberry powder).
Bring the cranberries, sugar, and butter to a full rolling boil in a medium-sized heavy-bottom saucepan on high heat, stirring periodically.
Quickly stir in the liquid fruit pectin.
Boil for one more minute.
Remove from heat, store in a bowl, Tupperware, glass jar, or whatever you'd like in the refrigerator.
Use however you would use jam. Mine, of course, is going into this week's Danish cupcake!
http://www.cupcakeproject.com/2011/11/homemade-tart-cranberry-jam-in-ten
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