Recipe: Cranberry Ginger Jam

yummy jars of cranberry ginger jam. of course don't stack your preserves to store and store without the rings. 

Each year I make two or three dozen jars of cranberry sauce. A couple of years ago I bought too many cranberries—I suppose that I was just so happy to see those tart lovelies that I just keep thinking "what’s another pound or two or three."  

With the huge haul of cranberries, I was on a hunt for another cranberry preserves recipe I noticed a recipe for ginger cranberry jam and I love ginger. Inspired by the recipe made a few tweaks.

The ginger gracefully complements the cranberries without drowning them out. In a jar the glistening red is so bright and clear so it screams winter holidays! A beautiful jar of ginger cranberry jam only needs a terrific bow and it instantly becomes a gift.

  • 1 ½ pounds washed cranberries
  • 2 ¼ cups water
  • 4 thin slices of orange or grapefruit
  • 3 cups evaporated cane sugar
  • 4 tablespoons chopped ginger
  • 6” cinnamon stick
  • Variation: cranberry & citrus jam! Omit the ginger and cinnamon and use 8 thin slices of orange or grapefruit.
  • No waste: Eat the rest of the fruit, zest the fruit and freeze the zest, juice the fruit and drink or freeze for later. The citrus removed from the cranberries is a nice addition to a mug of mint tea!

Place a saucer or small dish in the freezer. Put the ginger and cinnamon in a spice bag. Put remaining ingredients except the sugar in a sauce pan along with spice bag. Bring to a boil over medium heat—be sure to stir frequently. Reduce the heat to low and cover the saucepan. Simmer for 10-12 minutes and remove from the heat. The cranberries should be soft before moving on to the next steps.

Remove the spice bag.

Next the cranberries need to be pureed. You can use a food mill followed by a fine mesh sieve or a Vita-mix followed by a fine mesh sieve or a course conical sieve followed by a fine mesh sieve. The final puree should be smooth and seedless.

Heat the puree in the saucepan until it boils—remove the pan from the heat and add the sugar. Stir well for a couple of minutes. Return the pan to the heat and again bring the puree to a boil and stir constantly until it’s the consistency that you like. I like to use all tests. So, it should mound without oozing on a chilled plate, be in the 210-212 degree Fahrenheit range, and when poured off a spoon two droplets should form and drop rather than just one.

If you are going to can this jam—follow all the good canning practices! This recipe usually yields six ½ pint jars.

Be safe and eat well.

Peace.