I have just finished my lazy Sunday breakfast and still in my mouth I have this lovely taste of the best jam I have ever made. It is not too sweet, but kind sour-bitter with this lovely hint of cardamom. I think the orange marmalade lovers would like this jam because it has this nice bitterness coming from the orange peel.
When fresh cranberries still in season I will have to make more of this lovely jam because those jars I prepared yesterday will have to be a part of my Christmas hampers for my colleagues. Cranberries again? I simply cannot resist them in the winter season and they are so Christmassy, aren't they? Besides I am so proud of this jam that I have to share it my some other people!
Makes 5 x 190ml jars
500g fresh cranberries
1 large orange
beans of one vanilla pod (or tsp of natural vanilla extract)
juice of half lemon
125ml pectin (optional - if you do not use it the jam will be more runny, I preferred it more jelly like; alternatively you can use jam sugar with added pectin)
Pell the orange with veg peeler, thinly and then cut into thin strips.
Remove the cardamom seeds from their skins and smash into a powder using pestle and mortar,
Place cranberries, sugar, orange peel and whole orange juice, lemon juice, cardamom and vanilla in a big pan. Bring to the boiling point, turn the heat down and simmer until most of the cranberries burst. (I love the sound they make!).
Remove form the oven and stir in the pectin (if using) and place hot jam in warm, sterilised jars. Seal, turn up side down and let them to cool down completely.
To be quite honest I don't know how long it will last in a dark cool place, but I think at least 3 months. However I do not think it will last that long - it is so delicious that it disappears quickly ...