This jam is packed with an intense flavor or cranberries and oranges. If you appreciate citrus marmalade with that slightly acerbic twist, then you will love this jam. Cranberry is not the sweetest fruit, however the dose of sugar of this recipe gives a well balanced experience. You will taste the cranberries, the orange zest and the spicy touch of the cardamom too. This jam is always good with your meat dishes, but it also accompanies well some peanut butter on a slice of wholegrain/multi-seed bread.
It is absolutely one of my favorite jams. I hope you will enjoy it too 🙂
Ingredients
- 1 kgcranberry
- 400 gdark muscovado brown sugar
- 2oranges (with edible peel)
- 5cardamom pod
Preparation
wash and rinse well the cranberries;
transfer them to a large pot with high sides;
add the sugar, the cardamom seeds, the oranges juice and the oranges zest;
– mix well, then put the pot on the stove and set the heat to medium intensity;
bring to boil;
– set the heat to low intensity and continue cooking for at least 15 minutes;
– stir often to make sure that cranberries will not stick to the bottom of the pot;
grossly crush the fruit while you stir the jam;
– remove the pot from the stove and pour the jam into sterilized jars;
– close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– after, to verify if the jars sealed well, press on the lid: it should not click;
– sealed jars can be stored up till 6 months