Cooking description:
Cranberry jam will turn out thick if you cook it with the addition of an apple. Apple pectin thickens the liquid component of the treat and you will have a wonderful dessert that will stick on a sandwich, toast, or cookies. You can replace the apple with a pear or plums, but only the "Vengerka" varieties - they do not taste sour and they contain a lot of pectin.
Purpose: Inexpensive
Main Ingredient: Berries / Cranberries
Dish: Blanks / Jams
Ingredients:
- Cranberries - 400 Grams
- Sugar - 150 Grams
- Apple - 1 Piece
- Lemon - 1/4 Piece
Servings: 4
How to make Cranberry Jam
Prepare the indicated ingredients.
Rinse the cranberries, remove excess debris and flavor with a hand blender or in a chopper bowl.
Place the puréed berry mass in a non-stick saucepan or ladle. Add granulated sugar and stir.
Peel and rinse an apple of any kind, cut the pulp into slices directly into a container with berry mass. Remove the apple stalk. Stir gently and place the container on the stove top.
Turn on moderate heat and simmer the contents of the ladle until the apple slices are tender. Be sure to cover the container with a lid, as the jam will begin to gurgle and splatter will be everywhere.
Turn off heat and uncurl the jam with a boiled potato press. For a more airy texture, use a hand blender to grind the dessert. Don't worry if the dessert looks too runny - it will thicken as it cools.
Put cranberry jam in bowls or bowls, serve chilled.