Whether serving on a slice of bread or on a Holiday Charcuterie Board, this jam is perfect for spreading!
Servings: 10
Author: Jackie
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1
lb
of fresh cranberries
-
1
cup
of fine white sugar
-
1
tbs
lemon juice
-
1
cup
water
-
1
large apple
-
1
teaspoon
fresh rosemary
-
In a large pot add all of the ingredients.
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Cook on high heat stirring occasionally.
-
Once cranberries begin to pop, reduce heat to medium low.
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Continue to cook jam until it begins to thicken and become syrupy, stirring occasionally, about 30 minutes.
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If a smooth jam is desired, transfer into a blender and puree until smooth.
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Let cool completely and transfer to a medium jar and refrigerate for up to 1 month.