In need of a quick batch of jam for holiday gift baskets? This Cranberry Raspberry Jam, made from fresh cranberries and frozen raspberries, is just the ticket!
Of all the tricks I’ve come up with in my years as a jam maker, none please me as much as this one for making really terrific preserves with frozen fruit. For years, I struggled to get frozen fruit to turn into anything worth eating and sharing. And then last year around this time, I hit upon the idea of adding fresh cranberries to frozen fruit and everything changed.
The beauty of the cranberry is that it brings both acid and pectin to the jam making party. That means that it can perk up berries that taste flat from months in the deep freeze AND it helps with the inevitable increase in wateriness that occurs when you defrost previously frozen fruit. It’s a win all the way around.
One of the best and highest uses of this technique is quick holiday gift making. Perhaps you’ve moved through your stash faster than you intended. Or you need a uniform set of something for a group (rather than the hodge podge of jams I took to my family’s Hanukkah gathering on Saturday). That’s when a quick batch of this jam shines.
Like so many jams, this recipe does not double well. If you need more than one batch, run two pots side by side for a quick cook all around. And if you’re struggling with how to use up a leftover dollop, may I suggest the rice pudding I posted on Friday? They are happy partners.