Cranberry has earned fame as one of the most useful food products for a long time. Healers have long used it to prevent vitamin deficiency, treat infectious diseases, prevent blood clots and maintain health in general. For this reason, it makes sense to prepare cranberry jam for the winter, which will help strengthen the body's defenses in the cold season.

Cooking features

Cranberry jam will be tastier and healthier if you take into account some important points when preparing it.

• When picking cranberries, you need to pluck the berries carefully, without squeezing them with your fingers, so as not to damage.
• After collecting the cranberries, it should be cleaned of forest debris, adhering leaves, and also rinsed with running water, being careful that the stream of water is not too strong, otherwise the integrity of the berries will be violated during the washing process.
• The washed cranberries, before proceeding directly to the preparation of the jam, must be dried by pouring them onto paper towels, which will quickly absorb excess moisture.
• The main value of cranberries is in their high content of vitamin C, which can be destroyed during heat treatment. For this reason, cranberry jam is cooked for a relatively short time. You can store such a workpiece only in a cool place, ideally in the refrigerator. Therefore, it is better to lay out cranberry jam in small jars.
• Despite the fact that cranberry jam is stored at a low temperature, the jars for it must be sterilized. The lids with which these jars will be closed should also be sterilized. For this, a five-minute boil will suffice.
• Cranberries are very acidic berries, so you need to take a lot of sugar for making jam.

To improve the taste of cranberry jam and get a delicacy rich in an even wider range of useful vitamins and minerals, you can make jam, which includes other berries and fruits.

A simple cranberry jam recipe

Composition (for 1.5 l):

• cranberries - 1 kg;
• sugar - 1 kg.

Cooking method:

• Sort, rinse and dry the cranberries, grind them with a blender, meat grinder or food processor.
• Mix cranberry puree with sugar, cover the container with it with a cloth and leave at room temperature for a couple of hours.
• Place the bowl of berry puree over low heat and bring to a boil. Cook for 10 minutes, skimming off the foam (you should not throw it away: it is delicious, and you can eat it with tea after making the jam to reward yourself for your hard work).
• Pour the jam hot into the prepared jars, close them with nylon or metal lids, put them in the refrigerator after they become barely warm.

This is the simplest recipe for making cranberry jam, with only two ingredients - cranberry and sugar.

Cranberry jam "Pyatiminutka"

Composition (for 2.5 l):

• cranberries - 1 kg;
• sugar - 1.5 kg;
• water - 0.5 l.

Cooking method:

• Pour the washed cranberries into a basin and pour half a liter of water. Bring to a boil and simmer for 5 minutes. Cool, drain the broth into a separate saucepan.
• Boil the broth, add sugar and make a thick syrup.
• Pour hot syrup over the cranberries and soak them for 2 hours.
• Place a bowl of cranberries on fire. After the jam boils, mark 5 minutes - this is exactly how much jam should be cooked according to this recipe. While cooking, stir the contents of the bowl and remove the foam that forms on the surface.
• Pour hot jam into sterilized jars, roll them up. Wait for the jars to cool, then move them to the refrigerator shelf.

Making cranberry five-minute jam is no more difficult than making jam according to a simple recipe. In prepared according to this recipe, cranberry jam remains intact, which makes it very appetizing.

Fragrant cranberry jam

Composition (for 2.5 l):

• cranberries - 1 kg;
• sugar - 2 kg;
• water - 0.25 l;
• lemon peel - 10-15 g;
• vanillin - 1-2 g

Cooking method:

• Pour the prepared cranberries with a glass of water and put the basin with it on the fire.
• When the water boils, start adding sugar, stirring everything well each time and waiting for the crystals to dissolve.
• Add zest and vanillin, cook, skimming for 20 minutes, remove from heat.
• Let the jam stand for about half an hour, then place it in sterilized jars. Close the jars tightly and store in a cool place.

This simple recipe makes cranberry jam sweet and aromatic.

Cranberry jam with oranges in a slow cooker

Composition (for 2 l):

• cranberries - 1 kg;
• sugar - 1.25 kg;
• oranges - 0.5 kg.

Cooking method:

• Wash the berries and oranges.
• Use a blender or meat grinder to puree the berries.
• Cut the oranges, without peeling, into large pieces and remove the seeds from them, pass the rest through a meat grinder and mix with cranberry puree.
• Transfer the mashed potatoes to a multicooker bowl, cover with sugar and leave for half an hour.
• Stir, cover and steam for 15 minutes. If there is no such mode, then you can use the "Extinguishing" program by running it for 20 minutes.
• Spread the jam on the prepared jars, roll them up with metal lids. Turn the cans over and wrap them in a blanket. When they cool, put them in the refrigerator or pantry for the winter - the jam prepared according to this recipe is quite good at room temperature.

Cooking jam in accordance with the specified recipe will not take a lot of time from the hostess. In this case, the delicacy will turn out to be very fragrant. In consistency, it will resemble not too thick jam.

Cranberry jam with apples and nuts

Composition (for 2.5 l):

• cranberries - 0.5 kg;
• apples - 0.5 kg;
• honey - 1 tbsp.;
• walnut kernels - 100 g.

Cooking method:

• Go over, wash the cranberries. Place in a basin with a glass of water and boil for 5 minutes.
• Drain off excess water, rub the berries through a sieve.
• Wash the apples, cut the core out of them, cut the pulp into small cubes.
• Chop the walnuts with a knife.
• Put honey in a bowl for making jam and heat it over low heat until it becomes liquid.
• Put apple slices in honey, cook for 5 minutes.
• Add cranberries and cook for the same amount.
• Add nuts and cook for another 5 minutes.
• Spread the finished jam in jars, close them and put them in the refrigerator after cooling.

This recipe makes an exquisite and very healthy dessert. If you eat a little of it every day, then anemia and vitamin deficiency do not threaten you.

Keep in mind that sugar can be substituted for honey when making cranberry jam using any of the recipes above. In this case, honey is taken in the amount of one glass instead of every 250 g of granulated sugar.

With the onset of autumn, in forests with swampy areas, this and attractive wild berry appears. At the end of autumn, a massive collection of it begins and, many of them have cranberries at home. You can make excellent homemade preparations from cranberries, especially since this berry, like no others, is rich in vitamins and minerals.

Cranberries harvested after the first frost are even more delicious. It becomes sweeter, its tart taste disappears. Cranberries contain a very large amount of vitamin C. Due to this, it strengthens the immune system well.

There are many recipes for cranberry jam, but still, this berry brings more benefits in the form of the so-called "raw" jams. Fresh cranberries are widely used for vitamin deficiency, anemia, for various kidney diseases, with chronic fatigue. There is information that it helps well with toxicosis of pregnant women, as well as for maintaining the body during chemotherapy courses ( relieves nausea).

To prepare such a jam, fresh cranberries are ground in a blender, then sugar - granulated is added in the proportion: for one part of berries - two parts of granulated sugar. The resulting jam is placed in clean jars and stored in a cool place. To obtain a vitamin drink, one tablespoon of jam is dissolved in a glass of boiled water. This jam is also good for making jelly, decorating ice cream when serving.
There are several ways to boil cranberries to get a wonderful treat for the winter.

Cranberry jam

For him, you need to take one kilogram of cranberries, one and a half kilograms of sugar and one glass of water.

The cranberries, freed from debris and washed under running cold water, are poured into a colander to glass the water. Meanwhile, we cook the syrup from sugar and water. Pour the prepared cranberries into this boiled syrup, reduce the heat and cook, not forgetting to constantly remove the foam that forms. Determine the readiness time of the jam just a drop of it will not spread on a cold saucer.

It will be interesting to learn the recipes for cooking cranberries with apples and even walnuts.

Cranberry jam with apples

To prepare it, we need one kilogram of cranberries, half a kilogram of apples and one and a half kilograms of sugar, one glass of water.

Rinse the cranberries to drain. Rinse the apples, peel them and cut into small cubes. Prepare sugar syrup from water and sugar. Dip the prepared cranberries into it and cook for 20 minutes, constantly removing the foam. Then add the apple cubes and cook it all together for another twenty minutes.

Cranberry jam with walnuts has an amazing taste.

To prepare it, you need to take one kilogram of cranberries, 200 grams of peeled walnuts and one and a half kilograms of sugar.

Dip the peeled walnut kernels in boiling water and cook for half an hour over low heat. Then transfer them to a colander, so that the glass is water. Dip cranberries into boiling sugar syrup, add boiled walnuts and cook until the jam is ready (25 minutes), constantly removing the foam.

You can also boil cranberries to get cranberry syrup... It needs one liter of cranberry juice, one kilogram of sugar and one liter of water. Prepare a syrup from sugar and water, mix it with cranberry juice and simmer for no more than five minutes. Then the syrup is poured into clean dry jars and rolled up with lids.

Foreword

Not every housewife knows how to make cranberry jam, which usually grows in large quantities near swamps. Next, you will learn about the different ways of harvesting these berries, which will be very useful in winter.

Classic cranberry jam recipes

The most useful preparations for the winter from berries are without heat treatment. Cranberries are also no exception, since they contain many useful substances, for example: pectin and carotene, oxalic, citric and quinic acids, as well as vitamins B2, C, P and many others. The fruits of this plant are best kept fresh, especially since they do not deteriorate in wooden barrels all year round, being filled with chilled boiled water. However, not only in apartments, but also in country houses, there is not always the possibility of such storage of berries, so the best solution would be to make jam without boiling.

So that the five-minute cranberry jam prepared for the winter does not require heat treatment, you will need 2 times more sugar for each kilogram of berries. The fruits should be washed in running water and dried slightly on a clean paper towel. It is not necessary to sort out, since there are almost no spoiled cranberries because of its sour astringent taste, but separate the leaves and specks. Then we grind the berries through a sieve with a special crusher, the cake and seeds should be completely dry after squeezing out the pulp, they can be further used when cooking or jelly. Mix the resulting cranberry jam with sugar until it is completely dissolved, put it in jars, cover with plastic lids and put it in the refrigerator.

The classic recipe is more suitable for those who do not have room for workpieces in the refrigerator compartments. The recipe allows cranberry jam to be made both grated and from whole berries, with further boiling for 20 minutes, in this case, the curls for the winter will be perfectly stored on the shelves in the pantry or in the cellar. But traditionally, for harvesting 1 kilogram of berries, you need 1.5 kilograms of sugar and a quarter liter of water. Dry the washed cranberries in a colander and prepare the syrup at this time by boiling the water and pouring all the sugar into it. Next, we immerse the berries in syrup and cook in it, removing the foam with a slotted spoon. Cranberry jam is ready when the drop that falls on the plate holds its shape and does not spread. Then pour into sterilized jars, close and turn over, set to cool.

A sign that the berries were poorly rinsed and cleaned of debris will be a slightly dirty foam during boiling.

We cook cranberries with fruits, there are never too many vitamins

The most common variant of cranberry jam in combination with certain fruits of fruit trees is to cook it with apples. For 1 kilogram of berries, you should have a pound of apples, from 1.5 to 2 kilos of sugar (to taste and depending on the sweetness of the apples) and, accordingly, 2 or 2.5 glasses of water. You will also need a pinch of cinnamon and vanilla. Cooking begins in the same way as in the classic recipe, parallel to cooking, blanch peeled and sliced \u200b\u200bapples in a separate container, immersed in boiling water for 10 minutes. At the end of the blanching, we immerse the fruit slices in the berry mass and cook until tender, finally adding cinnamon and vanilla. Then we roll it up in sterilized jars and, turning it over, cover it with a blanket overnight.

Few housewives know how to make cranberry jam in a slow cooker with apples. The proportions of the components will be slightly different than in the previous recipe, the bulk will be apples, for 1 kilo of which you will need only 300 grams of berries. This will save sugar due to the sweetness of the apple pulp, just 1 kilogram of sand will be enough. First, wash, clean and cut the fruit into slices, simultaneously removing the cores, and for this time we place the cranberries in the freezer. Next, put the peel from the peeled fruits in a multicooker, fill it with two measuring glasses of water and simmer for 20 minutes, then pour the water into some container.

Next, throwing out the peel, put apple slices and granulated sugar in a slow cooker, set the timer for 1 hour and leave to simmer. After a specified time, fill the slices with a decoction of the peel and pour out the berries. It remains to switch the technique to baking and set 1 hour again. We do all this with the lid removed, only after laying the cranberries, you can briefly close the multicooker, and then open it again. When the timer signals readiness, pour the jam into sterilized jars and roll up the metal lids for the winter.

Jam from cranberries with quince is very tasty if there are too many green berries among the picked berries. So, we take 400 grams of quince fruit for every kilo of a mixture of ripe and green cranberries (the second should be no more than a third). You will also need a small, half-finger long piece of ginger. First, we make sugar syrup by pouring it into boiling water. Then put the diced quince in a saucepan and cook for 20 minutes. Next, add ginger and ripe berries and continue to boil until the mass thickens, then add green cranberries. Cook for another 20 minutes, until the cranberry jam becomes thicker. We pour into cans and close for the winter.

Experimenting with the ingredients in cranberry jam

If you know the classic recipe, on its basis you can make various options for preparations for the winter, supplementing with different components - nuts, orange or lemon zest, star anise. Another interesting experiment for many is to replace sugar with honey. This is available primarily in rural areas, where an apiary is located nearby. Cranberry jam is prepared traditionally, but instead of 2 kilos of sugar, we take 1.6 kilograms of honey and cook syrup from it, adding 2-2.5 cups of water. Then we put the berries and then cook strictly according to the recipe you have chosen, even if it is with the addition of apples or quince. Honey significantly increases the storage time of the harvest and increases its usefulness. Walnuts with hazelnuts. Apricot and apricot seeds also have good taste. Let's go back to the classic recipe when the sugar syrup is ready and the berries have already been put in it. Pre-cook peeled nuts for half an hour in a separate container, without salt or sugar, just boil. When the jam thickens, crush the kernels, put them in a bowl with sweet berry mass and cook for about 5 minutes. Then we lay out on the banks and immediately close, not allowing to cool. To prevent a sharp cooling due to a draft, turn it over.

We do the same if we make cranberry jam with lemon or orange zest. In the same way, we start by using the classic recipe, after grating the orange. Having brought the berry mass to half-readiness, throw orange zest into it and then cook until thick. To get cranberry jam with a lemon-vanilla smell, prepare the zest in the same way, but simmer the berries in clean water, and only when they become soft, add sugar, and with it grated lemon and a pinch of vanilla. Then it remains to boil the sweet mass until the sugar is completely dissolved, that is, about 20 minutes.

At such a time, cranberries, harvested for the winter in the form of a "five-minute" jam, will help a lot. You will learn how to cook this dish and its various variations from our article.

Cranberry Jam with Apples

Products: cranberries - 1 kg, water - 2.5-3 cups, sugar - 1.5 kg, apples (sweet varieties) - 300-350 grams. Vanillin, cinnamon to taste.

How to make cranberry jam:

1. Sort the cranberries, rinse, and then soak in boiling water (blanching) for a few minutes. Using a colander, remove, shake to drain the water, and place in a simmering boiling syrup (water and sugar brought to a boil in a separate saucepan). Cook.
2. Rinse the apples, remove the skin and core, then cut into slices. Boil in boiling water for a few minutes, but control the process so that the apples do not become too soft (not boiled).
3. Add apples to cranberry jam and cook for another 15 minutes. Add vanillin and cinnamon before cooking ends.
4. Arrange in jars, roll up and wrap.

Cranberry jam. Another recipe

What the five-minute jam is useful for is that in it the cranberries will look like fresh, and most importantly, the maximum of vitamins and useful elements is preserved. This recipe does not require cooking water. The jam is made as follows:

1. Rinse the cranberries and cover with sugar. Wait until the berries begin to produce juice. You will use this juice instead of water during further cooking.
2. Now separate the juice from the berries and transfer it to a saucepan, place on the stove and bring to a boil.
3. Transfer the berries to a saucepan and bring to a boil again, boil for 10-12 minutes.
4. Spread the hot jam into sterilized jars, roll up with tin lids.
5. Turn the cans over, wrap them up, leave to cool completely.

Cranberry jam five minutes

Ingredients: cranberries - 1 kilogram of berries, water and 2 kilograms of granulated sugar.

How to cook:

1. Sort out the cranberries well, removing the spoiled ones. Remove debris, pieces of leaves, etc. Then rinse in cold water, and then use a sieve or colander to drain all the water.
2. Next step: pour boiling water into a colander over the berries and shake it so that all the water is gone.
3. Prepare the sugar syrup: pour water and sugar into a saucepan. Bring to a boil.
4. Place the berries in boiling water with sugar and simmer them over low heat.
5. As soon as the five-minute jam is ready, put it in jars, which should be sterilized in advance. Close with clean sterile lids. It is recommended to keep the cranberry "five minutes" in the cellar or refrigerator.

Cranberry jam. Recipe number 4

To make this jam, you need cranberries and sugar. Usually, the ingredients are taken in a ratio of 1x1.5, where 1 is cranberry and 1.5 is granulated sugar. It is also recommended to first boil the syrup from water and sugar, and then add cranberries to it and boil the berries.

But there is another way to make cranberry jam:

1. Squeeze the cranberries so that the juice fills about half a glass, and pour this juice into a saucepan. Put on low heat and, while the juice is heating, add sugar from time to time until it is completely dissolved.
2. The last finishing action: add the berries to the syrup and boil quite a bit (12-15 minutes). The jam is ready!
3. It remains only to place it on the jars and close the lids.

Tip: you can use the so-called gelling sugar in the same ratio as regular sugar, but then you only need to cook for 5-7 minutes. Unripe cranberries are also ideal for cooking, as they are more juicy and fleshy.

in the middle of winter is not such a crazy idea. Moreover, some varieties can only be cooked in winter, because right now is the season for grapefruit and oranges. And you can also make some jam from our berries - cranberriesand lingonberries. It takes ridiculously little time to cook, so there is no point in storing such jam for future use, it is much more correct to make it as needed, experimenting with tastes.

The technology for making express cranberry jam was spied on by the Swedes. They call this berry preparation sylt, which translates as "jam". But in our understanding, this is still jam, since the berries in the syrup remain almost intact.

The essence of the technology is that the berries are first cooked without sugar, in their own juice, and not very long - about 20 minutes from the moment of baking. And only then sugar interferes with the berry mass, which is once dissolved in hot juice. And that's it! The jam is ready, it can be served with tea, spread on croutons or pancakes, and an excellent sauce for meat can be made on its basis.

In addition to the speed of preparation, such express jam there is at least one important advantage: it requires relatively little sugar, it is enough to take 60% of the weight of the berries. If the berry is acidic, such as cranberries or red currants, you can increase the amount of sugar to 80%, but this is not necessary. Since sugar is not cooked, the berries retain a very clean, fresh taste, completely without the caramel flavor that even slightly overcooked jam is distinguished by. It also has an absolutely stunning, vibrant, vibrant color thanks to its short, sugar-free cooking.

At the stage of cooking berries, you can add any spices or herbs to taste. For example, thyme for strawberries, rosemary for currants or juniper for lingonberries. Vanilla, star anise, cardamom and even coriander come in handy in jamfrom berries.

A set of products for winter jam

Depending on the amount of berries, a stewpan and a wide saucepan are suitable for cooking. It is important to choose dishes with a thick bottom and such a diameter that the berries lay in a layer of no more than 3 cm: this is the only way they will cook evenly.

Express cranberry jam

What you need:

• 1 kg fresh or frozen cranberries
• 600 g sugar
• 2-3 sprigs of thyme ( optional)

What to do:
Sort the berries and rinse if possible. Place together with thyme sprigs in a wide saucepan and put on high heat. As soon as the released juice boils, reduce the heat to low ( closer to average), cover the saucepan with a lid and set for 10 minutes. After the indicated time, stir and cook under the lid for another 5-10 minutes, depending on the thickness of the berry walls.

Remove the saucepan from the heat and stir in the measured sugar with a wooden spoon. Stir until the sugar is completely dissolved, being careful not to damage the whole berries.

Cool to room temperature and pour into a jar. Jamperfectly stored without a refrigerator, but it is better to eat it as soon as possible in order to cook a new one.