Yellow Cranberry Jam
Description
This yellow cranberry jam recipe can be adjusted any way you like—add more sour cherry or cranberry; here I varied the yellow cranberry with dark sour cherry. You can also experiment with plums, pumpkin, or sea buckthorn. Good luck. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Thaw the berries and remove any small debris.
- 2
Step 2
2. You can leave the cranberries whole; we will puree the cherry plums, removing all the pits.
- 3
Step 3
3. Cook the berries over medium heat until they release their juice. Then add the sugar and boil for about 20 minutes, until the jam is as thick as you like. Remove from the heat.
- 4
Step 4
4. Now it's up to you — you can remove all the overcooked bits from the berry purée, or leave them in. You can seal the jam in sterilized jars for winter, or let it cool and serve it with tea right away.