Cranberry Jam

I ended up with a little bit over a pound of local cranberries this holiday.  Cranberries are so versitile. You can use them as both a sweet and a savory. Cranberry curd, cranberry syrup or honey, and cranberry vinegars (which I also made). However I wanted to have something for mornings so settled on making a jam. A little bit of lemon zest and a bit of spice with the wonderful tartness of the cranberries.

Cranberry Jam

2 lemons (organic)
1 lb cranberries
1 c water/white wine
1/2-1 c sugar
1 t cinnamon
nutmeg

Zest the lemons.  Combine the zest with cranberries, water and 1/2 cup sugar in a non-reactive pot.  Bring to a low boil and cook until the cranberries have burst.  Taste for sweetness and add additional sugar if desired.  Stir in cinnamon and a few greatings of nutmeg.  Simmer until desired thickness is reached.

Place the cranberry jam in sterilized jars.  Process for 10 mins.  Yield is approximately 1.5-2 pints.