John Myers
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Spicy Cranberry Jam
The perfect spicy cranberry jam recipe with a picture and simple step-by-step instructions.
Spicy cranberry jam
- 450 g Cranberries, fresh
- 100 ml Water
- 10 g Mustard seeds, ground
- 4 tbsp Sherry vinegar
- 1 tbsp Mustard seeds
- 250 g Preserving sugar 2: 1
- 1 Sachets Citric acid
Spicy cranberry jam
- Take the cranberries out of the packaging and rinse once. Then fill into a saucepan. Add water. Mix the mustard seeds with the sherry vinegar in a small pot. Add mustard seeds and mix again.
- Finally pour in the preserving sugar and bring to the boil while stirring. Let simmer for 3 minutes while stirring. Then immediately stir in the citric acid. Take two clean, hot rinsed glasses with screw caps and fill them with them.
- Then close and let stand upside down for about 10 minutes. There is a little leftover and I served it with a spicy cheese (dates on top) and crispbread.
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