A traditional homemade jam known for the cornelian cherry's vivid red color and sharp tartness. Prepared with the fruit separated from its pit, this jam adds a refreshing, appetite-stimulating tartness to breakfast and yogurt.
Boil the washed cranberries with two cups of water for about fifteen minutes, until the fruit bursts and softens.
Important: pass the softened cranberries through a wide-holed strainer to puree them, separating out the seeds.
Transfer the cranberry puree and sugar to a pot and cook over medium heat until thickened. Cranberries thicken quickly; skim off the foam.
Add the lemon juice and boil for five more minutes. If a drop on a plate holds its shape, the consistency is ready. Fill sterilized jars with the boiling jam, seal, and store in a cool place.
Important: Cranberries are a seeded fruit; for a smooth jam you need to boil the fruit and pass it through a sieve to separate out the seeds. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Pour the boiling jam into sterilized jars and store in a cool place.
Since cranberries are naturally rich in pectin, the jam sets quickly. Because they're quite tart, using a bit more sugar than in other jams keeps the balance right.
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