Cranberry Jam

Cooking method

1. Step 1:

   

   Gather your ingredients. The main ones, of course, are the berries and the sugar. Cranberries tend to be a bit messy — picking up leaves and debris during harvest — so they need a good wash and sort. Any sugar works. I used plain white sugar, but brown sugar would lend the finished jam a light caramel flavor and aroma!

2. Step 2:

   

   Sort the berries, removing any burst ones and debris, then rinse and dry them well.

3. Step 3:

   

   Choose your pot. A heavy-bottomed one with high sides is best, so the jam doesn't scorch or boil over. Put the berries in the pot and cover them with the sugar.

4. Step 4:

   

   Wait for the berries to release their juice — this can take anywhere from 2 hours to a full day. Don't add water under any circumstances; the juice will be plenty.

5. Step 5:

   

   Set the pot over the heat and bring it to a boil. I'm making classic cranberry jam, but you can switch it up. For example, flavor it with cinnamon and clove: add a cinnamon stick and a whole clove, and don't forget to fish them out at the very end. Or use those spices ground — just a pinch will do. You can also stir in a spoonful of cocoa powder for a chocolate-flavored jam.

6. Step 6:

   

   Lower the heat and cook for 40 minutes, skimming off the foam that rises to the surface as you go.

7. Step 7:

   

   Take the jam off the heat and let it cool completely. You can jar it right away, of course, but then it'll be runnier.

8. Step 8:

   

   Wash the jars well and sterilize them: I simply pour boiling water into the jars with a spoon inside (to keep the glass from cracking). You can also sterilize them in the microwave or oven. The lids must be boiled. I also never reuse lids — I seal the jars with new ones every time.

9. Step 9:

   

   Spoon the jam into the jars and seal them. This jam keeps fine at normal room temperature.

10. Step 10:

    

    Enjoy your tea!