Cranberry jam with nuts is a delicious and festive treat, combining the tartness of cranberries with the rich, crunchy texture of nuts. This recipe is perfect for spreading on toast, serving with cheese, or using as a filling for pastries. Here’s how to make it:
Cranberry Jam with Nuts
Ingredients:
- 4 cups fresh or frozen cranberries
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/4 cup fresh orange juice (about 1 orange)
- Zest of 1 orange
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup chopped nuts (such as walnuts, pecans, or almonds)
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use.
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Cook the Cranberries: In a large pot, combine the cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries start to burst and the mixture begins to thicken. This should take about 10-15 minutes.
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Add Orange Juice and Zest: Stir in the orange juice, orange zest, cinnamon, and nutmeg (if using). Continue to cook, stirring frequently, until the mixture reaches a jam-like consistency. This should take another 5-10 minutes.
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Incorporate the Nuts: Once the jam has thickened, stir in the chopped nuts. Cook for an additional 2-3 minutes, just to heat the nuts through and incorporate them into the jam.
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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.
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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.
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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.
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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.
This cranberry jam with nuts will add a delightful crunch and rich flavor to your dishes. Enjoy it as a unique addition to your pantry!
