I made this cranberry jam recently:
It is quite lovely, and simple to make. I got the recipe from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, and as she says it really is very easy.
I think I may make some next year and give it away for Christmas as what could be more Christmasy than cranberry jam, and you don’t have to be sufficiently far sighted that you make your jam earlier in the year when other things are in season.
Here is my version of her recipe, which is this instance is really more of a method:
Cranberry jam
Ingredients:
Cranberries
Equal weight of sugar to the amount of cranberries you have
Water
Directions:
Cover the bottom of a heavy bottomed pot with water (I am not sure why anyone has thin bottomed pots as everyone tells one not to use them), pour in your cranberries and sugar. Stir over medium heat until the berries burst and it really looks like jam.
Pour into sterilized jars and seal or make less and put in in the fridge and eat it sooner.
