Cranberry Jam II
  • 1.5 kg (3lb 5oz) sugar
  • 1.5 kg (3lb 5oz) cranberries
  • 500ml (18 fl oz) water
  • Optional: 15ml (1 tablespoon) of lemon juice
  1. Put the sugar and water in a preserving pan and heat.
  2. Stir well until all the sugar is dissolved.
  3. Bring to the boil.
  4. Add the whole cranberries.
  5. Keep at the boil for about 20 minutes or until setting point is reached.
  6. If the jam will not set, add the lemon juice and boild until it will set.
  7. Transfer to warmed and sterile jars, and seal well.
Recipe by Jam Recipes at