Cranberry and Vanilla Jam
Tart and sweet with warm vanilla flavor, this festive cranberry jam makes a lovely accompaniment to sourdough breads, desserts, and savory dishes.
Servings 2 250ml Jars
Equipment
- Heavy Based Saucepan
- Zester
- Wooden Spoon or Spatula
- Stainless Steel Jam Funnel
- Stainless Steel Ladle
Ingredients
- 400 g Cranberries (fresh or frozen)
- 200 g Sugar
- 1 Small orange (zest and juice only)
- 8 g Vanilla bean paste (or 1 to 2 vanilla beans)
Instructions
- Put the cranberries, sugar, orange juice and zest, and vanilla bean paste into a small heavy based saucepan over medium-high heat. The juice and sugar should form a liquid right away, but if it seems very dry you can add a small splash of water.
- Bring the mixture to a boil, then lower the heat to medium and simmer for 20 to 25 minutes, or until the cranberries have all burst and you have a thick, rich jam. I like to taste halfway through and see if the jam needs any additional sugar or vanilla.
- As the juices evaporate, stir more frequently to make sure the jam isn’t sticking and turn down the heat if needed. You’ll know it’s done if all the cranberries have broken down and a spoon dragged across the bottom of the pan takes a few seconds to fill in.
- Take your jars and sterilise them with boiling water or run them through the dishwasher on a super hot cycle to ensure they are ready to use.
- While the jam and jars are still hot, use a stainless steel jam funnel to fill the jars, leaving around 1cm head room at the top. Seal the jars tightly.Let the jars cool on the counter before transferring to the fridge. I don't can this jam, I just keep it in the fridge and it's fine this way. It lasts at least 2 months unopened and around 2 weeks once you open the jar.
