Cranberry jam with ginger and honey offers a delightful twist on traditional cranberry jam by adding warmth and sweetness with fresh ginger and honey. This jam pairs wonderfully with savory dishes, is a great topping for breakfast items, and makes an excellent gift. Here’s how to make it:
Cranberry Jam with Ginger and Honey
Ingredients:
- 4 cups fresh cranberries (about 12 ounces)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 tablespoon finely grated fresh ginger
- 1/4 cup honey
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
-
Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
-
Prepare the Cranberries: Wash the cranberries thoroughly. If using frozen cranberries, make sure they are thawed before use.
-
Cook the Cranberries: In a large pot, combine the cranberries and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries start to burst and release their juices, about 10 minutes.
-
Add Ginger and Honey: Stir in the finely grated fresh ginger and honey. Continue to cook for another 5 minutes, allowing the flavors to meld.
-
Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
-
Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
-
Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
-
Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
-
Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
-
Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Tips:
- Ginger: Fresh ginger provides a more vibrant flavor than ground ginger. Adjust the amount of ginger based on your preference for spiciness.
- Honey: Use a mild honey to complement the cranberries and ginger without overpowering the other flavors.
- Texture: For a smoother texture, you can blend the cranberry mixture before adding the pectin, though some texture is typical in cranberry jam.
This cranberry jam with ginger and honey is a wonderful blend of tart, spicy, and sweet flavors. It pairs beautifully with cheeses, can be used in recipes, or simply enjoyed on a slice of bread.
