Ingredients:
– 3 cups fresh or frozen cranberries (about 300g)
– 1 ½ cups granulated sugar (300g)
– ½ cup water (120ml)
– 1 tbsp lemon juice
– Optional: ½ tsp cinnamon or a piece of orange zest for extra flavor
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👩🍳 Instructions:
1. Rinse the Cranberries:
Wash the cranberries under cold water and discard any that are soft or damaged.
2. Cook the Base:
In a medium saucepan, combine the cranberries, water, and sugar. Stir well.
3. Simmer:
Place the saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Once it starts boiling, reduce the heat to low and let it simmer.
4. Break Down the Berries:
As the cranberries cook, they will start to pop. Use a spoon or potato masher to gently mash them to your desired texture.
5. Add Flavor:
Stir in the lemon juice and any optional ingredients (like cinnamon or orange zest). Let the mixture simmer for about 10–15 more minutes until it thickens.
6. Check Consistency:
To test if it’s ready, place a small spoonful on a cold plate. If it gels slightly after cooling, it’s done. If not, simmer a little longer.
7. Cool and Store:
Remove from heat and let it cool slightly. Pour the jam into sterilized jars, seal tightly, and let it cool at room temperature before refrigerating.
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📦 Storage Tips:
– Store in the fridge for up to 3 weeks.
– For longer storage, you can freeze it or use proper canning methods.
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Let me know if you want the same recipe in French or Arabic!
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