Cranberry Jam

Cranberry Jam

1. Rinse the cranberries you bought.

2. Then soak in cold water, add a teaspoon of salt, and soak for 10 minutes; this will make the surface of the cranberry cleaner.

3. After 10 minutes, pour out the brine that soaked the cranberries, rinse and drain.

4. Weigh the caster sugar and rock sugar for later use.

5. Juice half a lemon and set aside.

6. Put the cranberries in the pot.

7. Add caster sugar and rock sugar.

8. Mix the granulated sugar and cranberries evenly, then turn on a low heat and cook slowly. Stirring must be kept so that each fruit can be fully cooked through.

9. The cranberries will gradually become softer when they are cooked and stirred.

10. Cook until the cranberries are completely small and soft. After the rock sugar has melted, add lemon juice.

11. After adding the lemon juice, stir it evenly. After 5 minutes of boiling, the heat can be turned off; at this time, the cranberry has become jam and there will be some particles in the fruit.

12. Finished product.

Tips:

1. If you like to eat jam without particles, it can be put into a blender and broken.



2. You can use fine sugar instead of rock sugar.



3. Cranberry has a sour taste. If you like to eat sweet jam, you can add more sugar and cook it.