Cranberry jam for the winter: 4 best step-by-step cooking recipes with photos

Cranberry is one of the most useful berries containing a record amount of ascorbic acid. It also contains B vitamins. This berry has a positive effect on he alth - it strengthens the immune system, slows down aging, cleanses the body of toxins and toxins. Fresh cranberries are not always available, besides, because of their inherent sour taste, you can’t eat many berries. The best solution is to make cranberry jam, which can be stored for the winter.

Features of making cranberry jam for the winter

Cranberry jam, prepared according to the rules, contains all the valuable substances characteristic of fresh berries.

This healing treat can:

• protect body cells from the damaging effects of free radicals due to the high content of natural antioxidants;
• improve the condition of blood vessels;
• resist viruses;
• regulate blood clotting;
• purify the body of toxic substances;
• improve the condition of nails, skin and hair;
• reduce bad cholesterol;
• normalize blood pressure.

All these properties of the berry are an excellent reason to make jam from it, which can be enjoyed at any time of the year. To do this, you need to carefully select the fruits and properly prepare the container for twisting.

Selection and preparation of berries for harvesting

To make high-quality and tasty jam, you need to select the most beautiful and fully ripe, undamaged berries grown in an ecologically safe area. They should be deep purple or bright red.

Cannot be used for jam:

• green berries, as they have not gained enough useful properties and do not have a characteristic expressive taste;
• berries with a yellow tint - this indicates the beginning of the fermentation process and, consequently, the loss of all nutrients.

Cranberry does not require special preparation. It is enough to rinse the berries and dry them on a towel or soft paper towel.

Alternatively, you can make frozen cranberry jam. It must be crumbly.

If the cranberries stuck together, it means that the storage rules were violated, and the raw materials were repeatedly frozen and thawed.

How to prepare the container for the start of the process

Glass jars are used to make cranberry jam for the winter. They must first be washed with a warm water-soda solution, and then sterilized in a large saucepan with boiling water or in the oven using dry steam.

Twist caps also need to be sterilized.

How to make cranberry jam

There are many ways to make cranberry jam. They suggest both the independent use of this berry, and with the addition of other ingredients - for example, apples and citrus juice - this increases the useful and gustatory properties of the product.

Easy recipe

Each hostess can easily cope with the first recipe, spending a minimum of time. It only requires two ingredients:

• 1 kg cranberries;
• 1 kg of sugar or powdered sugar.

Step by step cooking process:

1. Put the washed and dried berries into a cooking container. You can use a capacious thick-walled and thick-bottomed pan or cauldron.
2. Pour out all the prepared amount of granulated sugar or powder (at your own discretion).
3. Using a mixer or immersion blender, grind the berries with sugar until smooth.
4. Set the burner to medium level and cook the berry mass until it boils - about 10 minutes. During this time, you need to periodically stir the mass to completely dissolve the sugar.
5. Remove the pan from the heat, transfer the cranberry mass to a sieve and grind to get rid of small seeds and skins.
6. Return the processed mass to the pan, bring to a boil and continue to boil for 10 minutes.
7. In a boiling state, pour the jam into sterilized glass containers and close with airtight lids.

With apples

Supplemented with juicy apples, cranberry jam will turn out to be more tender and reminiscent of jelly in consistency.

For this recipe you need:

• 1 kg cranberries;
• 2 kg ripe juicy apples;
• 2 kg of granulated sugar;
• 2g ground cinnamon;
• 250 ml boiled water.

You need to prepare a delicacy as follows:

1. Wash the apples, remove the seeds and core, and then, if desired, cut into small slices or grate.
2. Pour water into a saucepan and add apples. Bring to a boil and then simmer for about 15 minutes to soften the fruit.
3. Add the prepared cranberries to the apple mass, cover with sugar and chop with an immersion blender.
4. Place the pot with the apple-cranberry mixture over low heat and wait until it boils.
5. Set the flame to medium and cook for half an hour, stirring occasionally.
6. Toward the end of the cooking process, add cinnamon and mix thoroughly.
7. Pour hot jam into jars and close tightly with lids.

No cooking

The following recipe will save time. Jam without heat treatment retains a maximum of useful substances. It will require:

• 300 g cranberries and sugar each;
• 1 medium sized orange.

Cooking process:

1. Scald an orange with boiling water and carefully remove the fragrant zest with a grater - it must be set aside separately.
2. Remove the skin and divide the fruit into slices.
3. Squeeze juice from orange slices with a meat grinder or blender.
4. Add the washed cranberries to the citrus mass and cover with sugar. Send the zest there. Mix everything thoroughly.
5. Keep the vitamin mass at room temperature for several hours. During this time, the components will abundantly secrete the juice and soak evenly.
6. Put the finished dessert in sterilized jars, close with tight lids and store in the refrigerator.

With citrus juice

Another recipe based on a combination of citrus and cranberries. Such a twist must be prepared for the winter time.

For cooking you will need:

• 2 kg cranberries;
• 500g sweet oranges;
• 2 lemons and limes each;
• 2 kg flower honey (instead of sugar).

The step-by-step process is simple:

1. Rinse and then scald citrus fruits with boiling water, grate the zest, remove the peel and squeeze out the juice.
2. Cut the lime and lemon into halves and then cut into the thinnest slices.
3. Remove the pits from citrus fruits so that there is no unpleasant bitterness effect.
4. Cranberries, washed and dried, mix with a blender along with citrus juice and zest.
5. If the honey is thick, melt it a little over a water bath. Use liquid honey in its usual form. Pour honey over lemon and lime slices, leave for thirty minutes to fully soak.
6. Add cranberry and orange pulp. Stand together for another hour.
7. Pour the fragrant vitamin mass into sterile glass containers and close with tight plastic lids.

Terms and conditions of storage

Heat-treated and sterilized jam can be stored for 24 months in a dry and cool place.

Prepared without cooking, the treat is stored exclusively in the refrigerator for no longer than 12 months.

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