I had some cranberries in the freezer from last Christmas and as the strawberry season in nearing its end, I thought I’d combine the two in a jam.
Normally, you would use 1 kg of sugar for 1 kg of fruit. Not with this jam! It requires only 0.5 kg sugar for 1 kg of fruit. And it is delicious, if you don’t mind me saying so. Even my sister, who normally prefers smooth jams, likes it despite the bits of cranberry skin in it.
Here’s how I made it.
Ingredients (makes 11 200 ml jars)
- 875 g frozen cranberries (defrosted)
- 875 g frozen strawberries (defrosted)
- 875 g caster sugar
- Juice of 1 lemon
Sterilizing the jars
- Preheat the oven to 100°.
- Wash the jars and lids in hot (not soapy) water.
- Put them on trays and slide those in the oven for at least 30 minutes.
- Soak a towel in hot water, rinse it out and put it on the sink.
- Get your jars and lids out of the oven and place them on the towel: be careful not to touch the inside of the jars.
- I find it helpful to align the jars and put their lids behind them
- When your jars are in the oven, you can get started on the jam.
- Blitz the cranberry and strawberries in a food processor for a minute or so.
- Put the berries, lemon juice and sugar into a cooking pot, stir well and bring to a boil with the lid on the pot.
- Remove the lid and let the jam boil fiercely for 10 minutes.
- Stir occasionally and remove the foam.
- Using a funnel pour the jam in the jars.
- Close the jars very well and place them upside down on the towel for ten minutes.
- Turn them over and let them cool off completely.
- You will hear the lids pop, which means the jars have been well-sealed.