When I think of jam, the word pancakes comes to my mind, and this cranberry and orange jam makes me think exactly the same. Also is it so simple and easy to make, and you can use the jam in more ways rather than just topping you pancakes! You can level up your waffle game, add to the yoghurt bowl, use it as a condiment for cheeseboard, and it also goes well with a roast.(Vegan, of course!)
Perfect jam has the balance of sweet and sour
Growing up I was not a big fan of jam since I don’t like it too sweet. My all time favourite must be the blackcurrant one as it has the sweetness but also the hint of sourness. And the let’s agree, jams DOES contain quite a lot of sugar since it is necessary to preserve the berries or fruits. Of course you can make a quick jam with chia seeds and a bit of sweetener, but it only lasts fresh for a couple of days. Because I made this cranberry and orange jam to gift, so the couple days date of expiry wasn’t an option. Thus, hello sugar and the good old way to make preserves.
I really wanted to use something seasonal so cranberries were a perfect option as they are seasonal and festive. But also aren’t sweet so it balances the sugar part. I added some orange juice to cover pectin part which is important to make the jam thick. And some orange zest just for the extra flavour.
One jam to fit them all
What I like about this cranberry and orange jam is that you make make it in little to no time. It is super simple recipe which you can use for both sweet and sour dishes. Although, most of the time we tend to use jam for sweet dishes, such as pancakes or waffles, but there are more options. Just think of Swedish people and their habit to use cranberry jam with meatballs! It is also a great addition to cheese boards and compliments the roast well too.
Since it has plenty of option where to use it is a great gift. It is hard for me to say, but well not everyone might be such a big sweet tooth as me. 🙂
Ingredients
- 550 g of fresh cranberries
- 1 cup fresh orange juice
- 1 1/4 cup sugar
- 1 large orange zest
Cranberry and orange jam step-by-step
- Rinse cranberries and add all the ingredients into the small sauce pan.
- Cook to boil and reduce the temperature to medium heat after.
- Continue to cook for around 30 minutes until the berries become soft and mushy, and stir it occasionally.
- Transfer to the clean, sterilised jars and close the lids.
- Keep in the fridge and use within 2-3 weeks.
Cranberry and orange jam (no pectin)
Ingredients
- 550 g fresh cranberries
- 1 cup fresh orange juice
- 1 1/4 cup white sugar
- 1 large orange zest
Instructions
- Rinse cranberries and add all the ingredients into the small sauce pan.
- Cook to boil and reduce the temperature to medium heat after.
- Continue to cook for around 30 minutes until the berries become soft and mushy, and stir it occasionally.
- Transfer to the clean, sterilised jars and close the lids.
- Keep in the fridge and use within 2-3 weeks.
