How long to cook cranberry jam?

Cook cranberry jam in a saucepan for 13 hours, net time in the kitchen – 1.5 hours .

Cranberry jam in a slow cooker cook for 1 hour .

How to cook cranberry jam

Ingredients for cooking
Cranberries – 1 kilogram
Sugar – 1.5 kilograms
Water – 150 milliliters

How to cook cranberry jam
Sort cranberries, remove leaves and twigs. Wash the berries and pat dry.
Prepare syrup: Pour 150 milliliters of water into a saucepan and put on fire. Pour 2 cups of sugar into the water and dissolve it, bring to a boil.
In another pot, boil water and put the berries, cook for 5 minutes, then transfer to a saucepan with syrup, cook for 2 minutes. Cover the saucepan with cranberries in syrup with gauze and leave for 12 hours in a cool place. After aging, put the pan with cranberries on a quiet fire, bring to a boil and cook, removing the foam, for half an hour. Pour the prepared jam hot into sterilized jars, turn the jars upside down, wrap them in a blanket, cool them down and then put them away for storage.

How to cook cranberry jam “5-minute”
1. Wash the cranberries and let the water drain.
2. Using a blender, grind the cranberries to a puree state and pour into a container in which the jam will be prepared.
3. In a separate container, mix sugar with water and put on gas.
4. Cook sugar syrup over medium heat, stirring so that the sugar dissolves well and does not burn.
5. Add sugar syrup to cranberries and mix thoroughly.
6. Leave cranberries with sugar syrup for 2 hours.
7. Then put the cranberries on a slow fire and, stirring, bring the jam to a boil.
8. Boil cranberry jam for 5 minutes.
9. After 5 minutes, remove the jam from the heat and pour into jars.

How to cook jam in a slow cooker

Ingredients for cooking
Cranberries – half a kilo
Sugar – half a kilo

Cranberry jam in a
multicooker Put the washed cranberries in a multicooker pan. Top with sugar. Set the multicooker to the “Extinguishing” mode, time – 1 hour. In the middle of cooking, stir the jam.

Tasty Facts

– Cranberries are rich in vitamin C, and a short heat treatment of berries allows you to save all the useful properties of cranberries, so cranberry jam has a tonic and antipyretic effect. Cranberry jam will be useful during the development of infectious and colds.
– Cranberries are a fairly dense berry, which is quite difficult to boil without adding water due to the risk of burning. However, if you crush some of the berries, or grind all the berries with a blender, then the amount of water can be reduced or no water can be used at all.

– Only bright red cranberries are suitable for making jam, unripe berries can spoil the taste of jam. If there are a lot of unripe cranberries, you can spread them on a towel in the sun and wait a couple of days: the berry should turn red and become softer. under the influence of cold weather, cranberries acquire sweetness. However, keep in mind that spring cranberry jam contains practically no vitamin C.

– When cooking, peeled walnuts can be added to cranberry jam at the rate of 200 grams of nuts per 1 kilogram of cranberries. To do this, peeled walnuts must be poured into a pot of boiling water and boiled for 20-30 minutes. After this time, the nuts will soften, they can be removed with a slotted spoon and added to the container with cranberry jam.

– Cranberry jam can also be cooked with the addition of orange, apples, lingonberries, honey and spices (cinnamon, vanilla, etc.).

– Cranberries can be used as a seasoning, adding to cereals, muffins, tarts, salads, sorbets, ice cream, and also serving with baked meat.

– Cranberry sauce or cranberry jam is often served with poultry meat, since the sourness of cranberry jam goes well with meat.

– Caloric content of cranberry jam – 244 kcal / 100 grams.