Cranberry and Orange Christmas Jam

Inspired by cranberry sauce at Christmas dinner, this jewel coloured jam would make the perfect home made foodie Christmas gift – and you can make it now.  It’s sweet enough to enjoy on toast but tart enough to make a delightful addition to a festive cheese board.

You will need

400g frozen cranberries

Zest and juice of one orange

One apple (any kind)

200g Granulated sugar


*Makes about 3 6oz jars.  Sterilise them in the usual way

  • Put a saucer on the fridge to get cold
  • Peel, core and grate the apple
  • Place the apple, orange zest and juice, sugar and cranberries in a large pan
  • Slowly heat until all.of the sugar has melted
  • Bring to the boil
  • Hold at a steady boil for 10 minutes
  • After 10 minutes the cranberries should all have burst and the jam should be thickening up
  • Add the sherry and 2-4 tablespoons water if the jam looks too thick
  • Boil for another five minutes
  • Spoon a little jam onto the cold plate.  Of it wrinkles when you nudge it with your finger then it’s ready.  If not then book for another five minutes.  I like to call this jam ‘done’ when it’s still quite softly set
  • Spoon into sterilised jars

This is honestly delicious – the fruit keeps its shape a little and tastes so fresh and vibrant.

Dorothy used this jam to make lovely, pillar box red, jam tarts and it’s perfect spread inside a Victoria Sponge.

Love Rachel ❤️

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