Walnut jam with cranberries combines the tangy flavor of cranberries with the rich, nutty taste of walnuts. This jam has a unique texture and flavor profile, making it a great addition to cheese plates, as a spread, or as a topping for desserts. Here’s a step-by-step recipe to make this delicious jam:
Walnut Jam with Cranberries
Ingredients:
- 3 cups fresh or frozen cranberries (about 12 ounces)
- 1 cup chopped walnuts (toasted if desired)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
-
Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
-
Prepare the Cranberries: If using frozen cranberries, ensure they are thawed. Wash fresh cranberries thoroughly.
-
Cook the Cranberries: In a large pot, combine the cranberries and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries burst and break down, about 10-15 minutes.
-
Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
-
Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
-
Add Walnuts: Stir in the chopped walnuts and cook for an additional 2 minutes, allowing the nuts to integrate with the jam.
-
Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
-
Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
-
Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
-
Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This walnut jam with cranberries combines the tartness of cranberries with the rich texture of walnuts, creating a jam that's both flavorful and versatile. Enjoy it with cheeses, as a filling for baked goods, or as a unique spread on bread.
