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Ingredients for 3 cups:

1 12 ounce bag fresh cranberries

1/2 cup cool water

2 slices fresh ginger root

2 Granny Smith apples, peeled and diced

1 1/2 cups sugar

 

  • Rinse and pick over the berries, discarding the bruised ones. Combine berries in a 4 quart saucepan with water and ginger root slices. Cover the pan and bring to a simmer, uncover and cook slowly for 10 minutes. Add the apple pieces and continue simmering another 10 minutes adding small amounts of water if the berries begin to stick.

 

  • Add the sugar, one-half cup at a time, allowing the fruit to return to the simmer before adding more. Cook an additional minute or two until the jam has thickened noticeably. Off the heat, remove the ginger slices.

 

  • Ladle the jam into preserving jars that are dishwasher clean or have been boiled in a pasta pot with a slotted insert for 10 minutes, drained and cooled. Fill jars to within one-half inch of the rim. Wipe the lip clean if jam has spilled on it. Attach a new, clean lid with a heat-sealing gasket. Screw on the cap and invert the jar for 15 seconds. Right the jar and cool on a rack. Label and store in a cool, dark spot.