Cranberry Jam: 11 cooking recipes

Cranberry is a small red berry, which grows in swampy areas of northern latitudes. Its useful properties were discovered a long time ago. The first to discover and experience them were medieval pilgrims. While trekking through the northern lands, the faithful wanderers found a small bush with red, sour-sweet berries. Not only did the cranberries satisfy their hunger, but they also saved the scurvy-stricken pilgrims. Since then, the berry has been used in medicine, cosmetics, and cooking. The sour-sweet taste of cranberries is not to everyone's taste, so they are used to make morsels, kissel and jam. How nice on a cold winter evening drinking tea with fragrant, also very useful cranberry jam.

Composition and Calories

Cranberries are a treasure trove of vitamins, macro and micronutrients, acids and other beneficial substances for the normal functioning of the body. This unique berry does not lose its healing properties even when cooked, so the jam contains such substances:

1. A number of vitamins belonging to the group B: B1, B3, B6, B9. Folic acid (B9) is found in small amounts. Vitamin A (beta-carotene) improves vision, has a beneficial effect on the skin. Irreplaceable for immunity support and relief of symptoms of colds, vitamin C is contained in large quantities. Even after the heat treatment of berries in the composition of jam remains 70-75% of this element.
2. Organic acids (oxalic, citric, apple, ursulic, chlorogenic) have anti-inflammatory and antibacterial effects. The presence of benzoic acid allows you to store the berry for a long time, while it does not lose its useful qualities.
3. Chemical compounds. Flavonoids, which have a strengthening effect on the walls of blood vessels, help normalize blood circulation. The content of pectin is quite high - in 100 grams of product 1.1 g. This element removes toxins, harmful substances and heavy metals from the body. At chemical plants and other harmful industries, employees include cranberries and jam from them in their daily diet. It also contains catechins anthocyanins, phenolic acids.
4. Fiber. It improves metabolism and normalizes bowel function.
5. Micro- and macronutrients: iron, calcium, iodine, potassium, phosphorus, manganese.

Cranberry jam is mostly made with added sugar, so it is quite caloric. It is better to use it in small doses as a dessert. There are 218 kcal in 100 g. This is approximately 14% of the daily norm of proteins, fats and carbohydrates. Considering all the value of the nutrients contained, it is not so much compared to chocolate, which contains twice as many calories in 100 grams.

How is cranberry jam useful?

Delicious and flavorful cranberry jam has a lot of useful vitamins and elements that have healing properties for the body.

1. Due to the high content of vitamin C, the product is used as an antipyretic and anti-inflammatory agent for colds. 2-3 teaspoons of cranberry jam a day contribute to strengthening the immune system, especially in the fall, spring period. The product is also useful after suffering from various diseases. With a dry cough and sore throat, it is extremely necessary. Jam has a warming and soothing effect on the respiratory organs.
2. Many doctors recommend drinking soothing teas with cranberry jam for people who are prone to depression. After all, it can relieve nervous irritation, anxiety and improve sleep.
3. The vitamins in the product have a positive effect on brain function, improve memory, and have a beneficial effect on vision.
4. Cranberries are considered the best antioxidants, so jam has the ability to slow down the aging process and skin aging.
5. Cranberry jam lowers blood cholesterol levels, strengthens blood vessels and normalizes blood pressure. It is often recommended for people suffering from hypertension and heart disease.
6. Acting as a diuretic, jam lowers not only the pressure, but also improves kidney function, preventing the development of urolithiasis. This is an excellent remedy, and also tasty. By the way, women also use the berry in the fight against cystitis in the cold period.
7. The berries, both raw and after heat treatment, improve appetite, stimulate the production of gastric juice, thereby normalizing the digestive process.

Given all the useful properties, cranberry jam is recommended to use:

• In infectious diseases of the genitourinary system;
• weakened immune system;
• metabolic disorders in the body;
• Swelling of the extremities, caused by a large accumulation of fluid;
• gastric diseases (note that cranberries are useful only for low acidity);
• varicose veins, thrombophlebitis;
• high blood pressure;
• anemia;
• Atherosclerosis.

Cranberry jam not only reduces the risk of disease and has preventive properties. This product increases tone, gives vigor and promotes increased activity.

How to choose cranberries for jam

The ripening period of the berry falls at the end of the first month of autumn. Therefore, it is best to buy cranberries for jam in late September or early October.

There may be berries on sale imported from the U.S. or Canada. It is quite easy to distinguish these cranberries - their size is larger than that of the local. The berries are identical in composition, but the imported ones have a less sour taste.

The smallest cranberries are wild, growing in swamps. It has a stronger smell and is very juicy. Its rind is thinner than that of cultivated varieties. Wild cranberries make a very fragrant jam.

For quality jam, you should buy only mature berries. The ripe fruits resemble "barrels of juice". You get the impression that at the slightest touch they will burst. This shouldn't happen, as fresh, unripe berries are juicy but firm.

Ripe cranberries have a uniform color - a rich red color. Pale berries with brownish, barely noticeable, spots are unripe or subjected to disease. Cranberry berries that undergo deformation when lightly touched are clearly overripe. Fresh, recently picked fruits may be slightly moist. The main thing is that there are no signs of fescue or moldy spots.

It is better not to buy too dry berries. When buying cranberries it is worth asking in what region the fruit grew. It is better to give preference to environmentally friendly places.

The easiest way to determine the ripeness of a cranberry is to toss it over the surface. A ripe cranberry bounces on it like a ball.

You can also make cranberry jam from frozen fruit. When choosing such a product, you should pay attention to the expiration date, the integrity of the packaging. Inside the berries should be crumbly.

How to cook jam from cranberries: recipes

Flavorful and useful cranberry jam is made not only from fresh berries, but also frozen. There are many recipes where cranberries act as an independent ingredient or are supplemented with other berries and fruits.

An old recipe for cranberry jam

Preparation takes a little time, and the preparation process itself takes several days. But the result surpasses all expectations, cranberry jam turns out very tasty and fragrant.

For every 400 g of cranberries, 800 g of sugar and 200 g of purified water will be needed.

Preparation
Cranberries are washed, each berry is pierced in several places with a pin. Place in a container and pour water. It should completely cover the berries. So leave for three days. Every day, change the water in the morning and evening.

Cooking process:

1. On the fourth day, take the cranberries out of the water. Weigh them.
2. In a pot pour the required amount of sugar, pour water. When choosing a container, take into account that all the cranberries will be added to it. Boil a thick sugar syrup. If foam forms, be sure to remove it.
3. In the syrup poured all the berries. Boil twice. After each boil, taking the pot off the heat.
4. Boil on low heat for 5-10 minutes.
5. Pour into dry jars. Allow them to cool, then seal tightly.

Water in which the cranberries soaked, you can boil with sugar (to taste). You get a great morsel.

You can store such jam in the basement or refrigerator.

Classic cranberry jam

Ingredients:

• Cranberries - 1 kg.
• Sugar - 1 kg.

Step-by-step preparation:

1. Cranberries cranberries to sorted. For cooking, leave only ripe, whole fruits.
2. Rinse several times with water.
3. In a container prepared for cooking, crush the cranberries to a purée-like consistency. For this purpose, the grinder is best suited. You can use a blender, but it loses some of the juice.
4. In the resulting mass add all the granulated sugar, taking into account the proportions. Leave on the table for 2-3 hours until the sugar has dissolved. Do not stir the mass.
5. Put the pot on a small fire. Bring it to a boil. After that, all the time, stirring, cook for another 15-20 minutes.
6. Pour the hot jam on previously washed and dried glass containers. Allow to cool.
7. Close tightly with lids.

Keeps this jam for up to two years. During this time, it does not lose its useful properties, while retaining its bright color and amazing aroma.

Cranberry jam with apples, honey and walnuts

Ingredients:

• Cranberries - 1 kg.
• Walnut kernels - 1 tbsp.
• Apples - 1 kg.
• Honey - 3 liters.

Method of preparation:

1. Wash the cranberries thoroughly. Put them in a saucepan or pot, add water (125 ml per 1 kg) and boil over low heat until softened. This step takes no more than 15 minutes. The resulting mass pass through a fine sieve.
2. Apples for this jam is better to take sweet or sweet-sour, but necessarily tight. Wash the fruit and cut into segments.
3. Crush the walnut kernels with a rolling pin or kitchen hammer.
4. Pour the honey into a separate container, put on the stove. Bring to a boil, and then keep on the fire for another 5-8 minutes.
5. In the hot honey add cranberries, apples, nuts. Cook on low heat for 20-25 minutes.
6. Pour into dry, pre-sterilized jars. Leave on table to cool. Then wrap with lids.

Store in a fridge.

Spicy cranberry jam with melon

Ingredients:

• 0.5 kg of fresh cranberries.
• 1 kg of melon.
• 750 grams of sugar.

Step-by-step preparation:

1. Pick the cranberries and rinse them several times. Put in a container and slightly soften the berries with a wooden spoon.
2. Fill cranberries with sugar and leave for 2 hours.
3. Peel the melon. Cut into small slices, about 1.5*2 cm.
4. After the required time, put the sugar and cranberry mass on the fire. When the sugar is completely dissolved, add the melon pieces to the mass.
5. Cook over low heat, stirring slightly, until the melon becomes transparent (glassy).
6. Ready jam spread in glass containers and close with lids.

Store in the refrigerator for no more than 12 months.

Diet Cranberry Jam

This recipe contains no ingredients such as sugar, honey, so the jam is safe for people with diabetes. It is low-calorie and suitable for consumption for figure-conscious women.

Method of preparation:

1. Prepare in advance the jars. They must be thoroughly washed and dried. Suitable containers of volume 0,5 and 1 liter.
2. Wash the berries and place them in jars. Pour the cranberries up to the neck. Cover with a lid.
3. In a large saucepan, place a metal rack (you can use one from a multicooker). Place on the stove. On the stand place the jars with cranberries, pour half of the cold water. Turn on the gas, the water will gradually heat up. It should not boil, so you should reduce the heat.
4. On such a water bath, the cranberries will gradually begin to let the juice. Due to this, the level of berries will decrease. When there is 2/3 left in the jar, you should open the lid and add the fruit again up to the neck.
5. Such a procedure should be repeated several times until the whole jar is filled with cranberry juice.
6. When this effect is achieved, the water in which the jars are placed should be brought to a boil. This step is called sterilization. For 0.5 liters, it is enough to boil for 10 minutes, a liter - 12-15.
7. Take out and immediately close the lids. Put to cool.

To store this type of cranberry jam, the refrigerator is best.

Frozen cranberry jam

This amazing berry even after freezing retains most of its vitamins and beneficial substances. Therefore, the jam has the same medicinal properties as prepared from fresh fruit.

Ingredients:

• Frozen cranberries - 700 g.
• Sugar - 750 gr.
• Fresh orange juice - 250 gr.
• Purified water - 250 gr.
• 1 tsp. bark (optional)

Method of preparation:

1. Defrost the cranberries beforehand. Place berries in a saucepan, add the remaining ingredients.
2. Put on a stove, bring cranberry mass to a boil. Then lower the heat and, stirring constantly, cook for 20-25 minutes.
3. Using a blender or sieve, strain the jam.
4. The finished mass can be immediately placed in jars. Cover the jars with lids and put them to sterilize for 5-10 minutes.

Cranberry jam is ready to use.

Cranberry and lingonberry jam with apples

The unique combination of two types of berries gives the dessert even more useful and healing properties.

Ingredients:

• Fresh cranberries - 1 kg.
• Water - 400 gr.
• Fresh cowberries - 500 gr.
• Sugar - 1,5 kg.
• Apples - 300 gr.

Step by step cooking:

1. Lingonberries and cranberries to sort out. Rinse several times with water. Spread out on a paper towel and let dry a little.
2. Rinse the apples. Remove the skin, cut out the core. Cut into small pieces.
3. Sugar syrup: pour sugar into a saucepan and add water. Place on a stove and bring to a boil. Lower the heat and cook until it thickens. In the process, do not forget to stir so that the sugar does not stick. Remove from the stove.
4. Dried berries put in a bowl and pour over boiling water, thus eliminating any remaining microbes.
5. Pour cranberries and cranberries in the syrup. Place on low heat. Warm until the berries have softened.
6. Add apples. Boil the mass on low heat for 10-15 minutes.
7. Pour the hot jam into jars. Let it cool. Close tightly with lids.

Store in a cold place.

Cranberry jam with quince and ginger

This dessert has an exquisite aroma and taste. Such jam is able to warm, to relieve dejection on the coldest winter day.

Ingredients:

• 400 g fresh cranberries.
• 600 grams of sugar.
• 600 grams of quinces.
• 300 grams of water.
• Ginger root.

Step by step method of cooking:

1. Before making jam, cranberries should be reviewed, separating spoiled and unripe berries. As part of the dessert, select only resilient ripe fruits.
2. Selected fruit thoroughly rinse several times with water. Put them on a napkin to get rid of residual moisture.
3. Rinse and peel the quince, remove the seeds. Cut it into small slices (you can cut it into cubes) up to 1 cm thick.
4. Prepare sugar syrup: pour sugar in water and boil on the stove. The syrup should not be very thick.
5. Dip quince pieces in the syrup, cook for about 20-25 minutes over medium heat. The quince should become soft.
6. Add cranberries to the quince syrup.
7. From the root of the ginger, cut a small piece (2-4 cm), peel. You can chop it, but not too finely. Put it in a pan with cranberries and quinces.
8. Bring the jam to a boil. Then turn down the heat and simmer for 30 minutes. Do not forget to stir the dessert.
9. Pour the hot jam into the previously pasteurized jars. When jars are cold, seal them tightly with lids.

For storage, the best place is the refrigerator.

Cranberry and citrus mix for winter

This dessert is very high in vitamin C, so it will be indispensable for the prevention, treatment of colds. Cranberry jam with the addition of oranges, lemon and honey is prepared without heat treatment. It boosts the immune system, gives vivacity. In addition, it is very tasty.

Ingredients needed:

• 500 g fresh cranberries.
• 1-2 medium oranges.
• ½ lemon.
• 800 g honey.
• ½ lime.

Method:

1. Rearrange the cranberries, removing unripe, soft, and spoiled berries. Wash and let dry.
2. Rinse the orange with boiling water. Peel it, remove the remaining white skin. Dissect into slices, if there are pips, remove.
3. Cranberries and orange grind in a meat grinder.
4. Chop half a lemon and lime, removing the seeds. Leave the seeds.
5. In a separate container pour honey, if thick, slightly dissolve it. Stir in the lime and lemon. Allow the citrus-honey mixture to infuse for 20-30 minutes.
6. Put both masses into one container and mix thoroughly.
7. Pre-sterilize the jars. Spread jam. Close tightly with a lid.

Such a mix is recommended to store only in the refrigerator no more than 7-8 months.

Cranberry jam (marmalade)

The dessert made with this recipe can be spread on toast or used as a filling for pies.

Ingredients:

• 0.5 kg cranberries.
• 0.5 kg sugar.
• 1. Rinse and peel the berries.

1. Boil cranberries until soft. You can use a steamer or the usual way: take two pots of different sizes. In the large pour water. In it put a smaller saucepan filled with cranberries.
2. Stir the softened berries. It is better to use a sieve.
3. In the resulting puree add granulated sugar, mix.
4. Place in an oven, the temperature should not exceed 50 ° C. Dry for 20-30 minutes. Sugar should be completely melted, and the mass will get a darker shade. The main thing is not to overcook.
5. Spread into dry clean jars and close tightly.

Store only in the refrigerator.

Jam in a multicooker

This is a fairly simple way of making a delicious cranberry dessert with the addition of apples. It takes a minimum of time, but the jam does not get worse.

Ingredients:

• Cranberries (fresh or frozen) - 450 g.
• Water - 400 gr.
• Sweet apples - 1 kg.
• Sugar - 1,5 kg.

Method of preparation:

1. Pick the berries, rinse, dry. If using frozen cranberries, let them thaw at room temperature. Then rinse and lightly pat dry with a paper towel.
2. Rinse the apples. Peel the skin. Get rid of the core and cut into small slices. Put into multicooker and cover with sugar. Select "Stew" in the menu and set the timer for 50 minutes. Open the lid every 10 minutes. 20 minutes before the end of the lid lift and do not close.
3. At the end of the time, turn off the multicooker. Add the cranberries to the apple mixture. Stir the mixture.
4. Put the option "Bake" for 10 minutes. When finished, you get a thick, fragrant jam. If it is liquid, add time, but no more than 25 minutes.
5. Pour into jars. After cooling, tighten the lids.

Store better in the refrigerator.

Rules of storage jam

Cranberry jam is good for health. To keep it as long as possible, you need to adhere to several rules:

1. The best and most suitable container for jam - a glass jar with a hermetically screwed lid. Before using them, they should be well washed with hot water, dried, preferably sterilized.
2. The optimal storage temperature should not exceed 15 ° C. Do not move jars of jam from one place to another, changing the temperature regime. In this case, the product can sugary and covered with a crust of mold.
3. The air in the room should not be humid. Rust may appear on the inside of metal lids. It will give an unpleasant taste and smell to the jam, which will lead to product deterioration.
4. Sunlight can have a negative impact on the shelf life of flavored jam. Therefore, place the jars in a dark room.

The best place to store cranberry jam is the basement (cellar). If this is not available, you can store it in the refrigerator.

Properly cooked jam, stored according to the rules and recommendations, can be suitable for use for 3 years. Then the useful properties disappear, the taste of the product deteriorates. Such jam can cause poisoning.

Interesting facts about cranberries

1. From one small cranberry bush, about 300 berries are harvested annually.
2. One of the oldest ways to store cranberries is a wooden barrel filled with water. Placed there the berries retain their healing properties for the whole year until the next harvest.
3. The red sour-sweet berry decorated the postage stamp issued in the Soviet Union in 1964.
4. In 80-90s of the last century the cranberry juice was used on movie sets. It was used to imitate blood.
5. The bright red berries contain 90% water.
6. A flowering cranberry shrub adorns the coat of arms of Bezenburen (a municipality in Switzerland).
7. The lemon is inferior to the cranberry in its vitamin C content.
8. In 1816, Henry Hall, a Massachusetts native, was the first to cultivate the cranberry.
9. In the Vologda region of Russia and Ukraine, cranberries are called "cranes" and "cranes". Presumably, this is due to the fact that cranberries like to eat cranes.
10. Every year 1850,000 tons of cranberries are eaten by Americans. Americans consider this berry a national treasure. Cranberry plantations cover more than 15,000 hectares of land.
11. The cranberry bush is considered a long-lived plant. In a favorable environment, it grows and bears fruit for over a hundred years.
12. Historians still have not figured out where the name "cranberry" comes from. After all, in Latin the name sounds "oxycoccos", which means "sour berry".