The glory of one of the most useful food products cranberries have earned for a long time. Healers have long used it to prevent beriberi, treat infectious diseases, prevent blood clots, and maintain overall health. 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 some important points are taken into account when preparing it.

• When picking cranberries, you need to pick the berries carefully, without squeezing them with your fingers so as not to damage them.
• After collecting the cranberries, it should be cleaned of forest debris, adhering leaves, and also washed with running water, trying not to use too strong a stream of water, otherwise the integrity of the berries will be violated during the washing process.
• Washed cranberries, before proceeding directly to the preparation of jam, must be dried by pouring them onto paper towels, which will quickly absorb excess moisture.
• The main value of cranberries is 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, jars for it must be sterilized. The lids with which these jars will be closed should also be sterilized. A five-minute boil will suffice for this.
• Cranberries - the berry is very sour, so you need to take a lot of sugar to make jam.

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

Easy Cranberry Jam Recipe

Composition (per 1.5 l):

• cranberries - 1 kg;
• sugar - 1 kg.

Cooking method:

• Sort, rinse and dry the cranberries, chop 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.
• Put the bowl with berry puree on a quiet fire and bring to a boil. Boil for 10 minutes, skimming off the foam (do not throw it away: it is very tasty and can be eaten with tea after making jam to reward yourself for your efforts).
• Pour hot jam into prepared jars, close them with nylon or metal lids, put them in the refrigerator after they become barely warm.

This is the easiest recipe for making cranberry jam, in which there are only two ingredients - cranberries and sugar.

Cranberry jam "Five minutes"

Composition (per 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 over low heat for 5 minutes. Cool, drain the broth into a separate pan.
• Boil the broth, pour sugar into it and prepare a thick syrup.
• Pour cranberries with hot syrup and leave it to soak in it for 2 hours.
• Put the bowl of cranberries on the fire. After the jam boils, note 5 minutes - exactly how much jam should be cooked according to this recipe. During the cooking process, stir the contents of the basin 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 five-minute cranberry jam is no more difficult than making jam according to a simple recipe. In the cranberry jam prepared according to this recipe, it remains whole, which makes it very appetizing.

Aromatic cranberry jam

Composition (per 2.5 l):

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

Cooking method:

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

Cranberry jam prepared according to this simple recipe is sweet and fragrant.

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 berries and oranges.
• Turn the berries into a puree using a blender or meat grinder.
• 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 puree to the multicooker bowl, sprinkle with sugar and leave for half an hour.
• Stir, close the lid and turn on the steam mode for 15 minutes. If there is no such mode, then you can use the Extinguishing program by running it for 20 minutes.
• Arrange the jam in prepared jars, roll them up with metal lids. Turn the jars over and wrap them in a blanket. When they cool down, put them in the refrigerator or pantry for the winter - the jam prepared according to this recipe is well worth it at room temperature.

Preparing jam in accordance with the indicated recipe will not take much time from the hostess. In this case, the delicacy will turn out to be very fragrant. It will have the consistency of not too thick jam.

Cranberry jam with apples and nuts

Composition (per 2.5 l):

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

Cooking method:

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

According to this recipe, an exquisite and very healthy dessert is obtained. If you eat a little of it every day, then anemia and beriberi do not threaten you.

It should be borne in mind that sugar can be replaced with honey when preparing cranberry jam according to any of the above recipes. 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 the forests where there are marshy areas, this and attractive wild berry appears. At the end of autumn, its mass collection begins and, in many houses, cranberries appear. You can make excellent homemade preparations from cranberries, especially since this berry, like no other, is rich in vitamins and microelements.

Cranberries harvested after the first frost are even tastier. 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 nevertheless, this berry brings more benefits in the form of so-called "raw" jams. Fresh cranberries are widely used for beriberi, anemia, in various kidney diseases in chronic fatigue. There is evidence that it helps well with toxicosis of pregnant women, as well as to maintain the body during chemotherapy courses ( relieves nausea).

To prepare such a jam, fresh cranberries are crushed in a blender, then sugar is added - sand in the proportion: for one part of the berries - two parts of granulated sugar. The resulting jam is laid out in clean jars and stored in a cool place. To get 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 cook cranberries to get a wonderful delicacy 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.

Cranberries, freed from debris and washed under running cold water, are poured into a colander to make the water glass. In the meantime, make 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. To determine the readiness time of jam, just a drop of it will not spread on a cold saucer.

It will be interesting to learn recipes for making 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 cranberries and let 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 apple cubes and cook it all together for another twenty minutes.

Cranberry jam with walnuts has 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 into boiling water and cook for half an hour over low heat. Then put them in a colander to drain the 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 cook 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 boil 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 jam from cranberries, which usually grow 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, because 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 five-minute cranberry jam prepared for the winter does not require heat treatment, you will need 2 times more sugar for every kilogram of berries. Fruits should be washed in running water and lightly dried on a clean paper towel. It is not necessary to sort through, since there is almost no spoiled cranberry due to its sour astringent taste, but separate the leaves and motes. Next, we grind the berries through a sieve with a special crusher, the cake and seeds should be completely dry after squeezing the pulp, they can later be used when cooking or jelly. We 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 blanks in the refrigerator compartments. Cranberry jam recipe allows you to make both grated and whole berries, with further boiling for 20 minutes, in this case, the spins 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 kilos of sugar and a quarter liter of water. We dry the washed cranberries in a colander and prepare syrup at this time by boiling water and pouring all the sugar into it. Next, immerse the berries in the syrup and cook in it, removing the foam with a slotted spoon. Cranberry jam is ready when a drop that falls on a plate holds its shape and does not spread. Then pour into sterilized jars, close and, turning over, set to cool.

A sign that the berries were poorly washed and cleaned of specks will be a slightly dirty foam during cooking.

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

The most common version of cranberry jam in combination with certain fruits of fruit trees is cooking it with apples. For 1 kilogram of berries, you should have half a kilo 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, in parallel with cooking, blanch peeled and sliced ​​​​apples in a separate container, immersed in boiling water for 10 minutes. At the end of blanching, we immerse the fruit slices in the berry mass and cook until tender, finally adding cinnamon and vanilla. Next, roll up in sterilized jars and, turning over, cover with a blanket for the night.

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 apple pulp, only 1 kilogram of sand will be enough. First, wash, clean and cut the fruit into slices, simultaneously removing the cores, and place the cranberries in the freezer for this time. Next, place the peel from the peeled fruits in a slow cooker, pour two measuring cups of water and simmer for 20 minutes, then drain the water into some container.

Next, throwing out the peel, put apple slices and granulated sugar in the slow cooker, set the timer for 1 hour and leave to stew. After the 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 again indicate 1 hour. We do all this with the lid removed, only after laying the cranberries, you can briefly close the slow cooker and then open it again. When the timer signals readiness, pour the jam into sterilized jars and roll up with metal lids for the winter.

Cranberry jam with quince turns out to be very tasty if there are too many green ones among the collected 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 into the pan and cook for 20 minutes. Next, add ginger and ripe berries and continue to boil until the mass thickens, after which we add green cranberries. Cook for another 20 minutes, until the cranberry jam becomes thicker. We pour it into jars and close it for the winter.

Experimenting with 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 various 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 greatly increases the shelf life of the workpiece 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 are already put in it. We pre-cook the peeled nuts for half an hour in a separate container, without salt or sugar, just boil. When the jam thickens, crush the nucleoli, transfer to a basin with a sweet berry mass and cook for about 5 minutes. Then we lay out on the banks and immediately close, not allowing to cool. To avoid sudden cooling due to a draft, turn over.

We act in a similar way 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-cookedness, we throw orange zest into it and then cook until thick. To get cranberry jam with a lemon-vanilla smell, we cook the zest in the same way, but cook the berries over low heat in clean water, and only when they become soft, add sugar, along with 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 prepared for the winter in the form of “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 cook cranberry jam:

1. Sort the cranberries, rinse, and then hold in boiling water (blanching) for several minutes. Remove with a colander, shake to drain, and place in the parallel boiling syrup (water and sugar brought to a boil in a separate saucepan). Boil.
2. Rinse the apples, remove the skin and the middle, then cut into slices. Boil for a few minutes in boiling water, but control the process so that the apples do not become too soft (do not boil).
3. Add apples to cranberry jam and cook for another 15 minutes. Before the end of cooking, add vanilla and cinnamon.
4. Arrange in jars, roll up and wrap.

Cranberry jam. One more recipe

What is useful about five-minute jam is that cranberries will look fresh in it, and most importantly, a maximum of vitamins and useful elements are preserved. You don't need to use water to cook this recipe. The jam is made as follows:

1. Rinse the cranberries and cover them with sugar. Wait until the berries begin to release juice. You will use this juice for further cooking instead of water.
2. Now separate the juice from the berries and transfer it to a saucepan, put on the stove and bring to a boil.
3. Transfer the berries to the pan and bring to a boil again, boil for 10-12 minutes.
4. Spread hot jam in jars (sterilized), roll up with tin lids.
5. Turn the jars over, wrap, 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 the cranberries well, removing the spoiled ones. Remove debris, leaf pieces, etc. Then rinse in cold water, and then use a sieve or colander to drain all the water.
2. Next step: pour boiling water over the berries in a colander and shake it to remove all the water.
3. Prepare sugar syrup: pour water into a saucepan and add sugar. Bring to a boil.
4. Place the berries in boiling water with sugar and cook 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 store the "five minutes" of cranberries in the cellar or refrigerator.

Cranberry jam. Recipe #4

To make this jam, you will 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 that you 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 until the juice fills about half of the glass, and pour this juice into the pan. Put on a small fire and, while the juice is heated, pour sugar from time to time until it is completely dissolved.
2. The last final action: add the berries to the syrup and boil for quite a bit (12-15 minutes). The jam is ready!
3. It remains only to place it on the banks 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. Also, unripe cranberries are ideal for boiling, as they are more juicy and fleshy.

in the middle of winter is not such a crazy idea. Moreover, some varieties can only be prepared in winter, because right now is the season of grapefruits and oranges. And you can also cook a little jam from our berries - cranberries and cranberries. Ridiculously little time is spent on cooking, so it makes no sense to store such jam for the future, 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 have this berry preparation called 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 boiled without sugar, in their own juice, and not for very long - 20 minutes from the moment of baking. And only then sugar interferes with the berry mass, which immediately dissolves in hot juice. And that's it! The jam is ready, you can serve it with tea, spread it on croutons or pancakes, make an excellent meat sauce based on it.

In addition to the speed of cooking, this 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 up to 80%, but this is not necessary. Since the sugar is not boiled, the berries retain a very clean, fresh taste, completely without the caramel aftertaste that even slightly overcooked jam has. It also has an absolutely amazing, bright, lively color, also thanks to the short sugar-free cooking.

At the stage of cooking berries, you can add any spices or herbs to taste. For example, thyme with strawberries, rosemary with currants, or juniper with lingonberries. Vanilla, star anise, cardamom and even coriander are very useful in jam from berries.

A set of products for winter jam

Depending on the number of berries, both 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 lie in a layer of no more than 3 cm: this is the only way they will cook evenly.

Cranberry Express Jam

What you need:

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

What to do:
Sort and rinse the berries if possible. Put together with sprigs of thyme 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 detect for 10 minutes. After the specified time, mix and cook under the lid for another 5-10 minutes, depending on the thickness of the walls of the berry.

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. Jam It is perfectly stored even without a refrigerator, but it is better to eat it as soon as possible in order to cook a new one.