Christmas jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 650ml, or 3 x 228ml jars
Ingredients
- 500g fresh cranberries
- 2 oranges, zested and juiced
- 1 star anise
- 1 cinnamon stick
- 2 cloves
- 500g caster sugar
- 2 tsp edible glitter (optional)
Method
- STEP 1
Put a small plate in the fridge to chill. Tip the cranberries, orange zest and juice, the star anise, cinnamon stick, cloves and sugar into a heavy-based saucepan. Bring to the boil. Reduce the heat and simmer for 30-35 mins, stirring often until the cranberries have burst and the liquid has reduced – it should be thick and jammy. Put a teaspoon of the jam on the chilled plate and leave to cool. Once cool, run your finger through the jam – if it wrinkles up, it’s ready. If not, cook for 5 mins more and test again.
- STEP 2
Leave to cool for 10 mins, then remove the whole spices and stir in the glitter, if using. Decant into sterilised jam jars and seal. Will keep in a cool, dark place for three months, or chilled for one month once opened.
