Cranberry Jam

Name: Cranberry Jam
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh Cranberry Fruit; 150g Sugar; 150g Shimizu

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Cranberry is native to North America. Due to its unique taste and health benefits, it has long been regarded as one of the most versatile fruits. The unique sour taste and rich taste of cranberry have also become the best raw material in catering.
Although the cranberry fruit is small, its effect is not small. It can reduce urinary tract infections, reduce oral mucosal bacteria, anti-aging, and protect the cardiovascular system. Therefore, it is a natural functional food.
Fresh cranberry fruits are hard to come by. They have a sour taste and need to be processed to make them more delicious. Such a big bag of cranberries will definitely not be finished in a short time, so I plan to make some of them into jam so that I can keep it and eat it slowly! "

Ingredients

Cranberry Jam

1. Wash frozen fresh cranberry fruit again

2. Add 150 grams of sugar and 150 grams of water

3. Heat on a low fire, stir continuously with a small spoon until the sugar is melted, and then always boil on a low fire

4. When boiling the sauce, put the bottle in a pot of cold water, boil it on high heat for 5 minutes, then take it out, buckle it upside down on the drying rack, and put the lid in the pot to blanch for 10 seconds and take it out

5. The cranberries are boiled until there is very little juice, the fruit becomes transparent and thick, and the fire can be stopped

6. Fill the bottle with cranberry sauce while it's hot

7. Screw on the lid, place it upside down, and store it in the refrigerator after it has cooled

8. So pretty

9. Specially reserved large particles, it is more enjoyable to eat

Tips:
White sugar can be adjusted according to personal taste requirements;
When cooking jam, be sure to low heat and stir with a spoon from time to time during the process;
The bottle can be sterilized after being boiled. If there is rubber on the lid, it should not be boiled for a long time, just blanch it;
After the jam is put into the bottle, invert the button, and use the heat of the jam to sterilize the bottle cap again;
Unopened jam can be stored at room temperature, and the jam with the lid opened can be stored in the refrigerator. Use a clean spoon when eating.