📖 Instructions

1. Prepare the Fruit: Begin by rinsing 12 ounces of fresh or frozen cranberries and chopping 1 pound of rhubarb into ½-inch pieces. If using frozen rhubarb, there's no need to thaw it beforehand.
2. Combine Ingredients: In a large, heavy-bottomed saucepan or pot, combine the cranberries, rhubarb, 3 cups of granulated sugar, ½ cup of water, the juice of 1 lemon, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, and a pinch of ground nutmeg. Stir well to ensure the sugar is evenly distributed.
3. Cook the Jam: Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium and continue to cook, stirring frequently, for about 20-25 minutes.
4. Check for Doneness: To check if the jam is ready, place a small spoonful on a chilled plate. Let it sit for about 30 seconds. If the jam wrinkles when you push it with your finger, it’s ready. If it’s still runny, continue cooking for a few more minutes and test again.
5. Remove from Heat: Once the jam has reached the desired consistency, remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract (optional, but it adds a lovely warmth).
6. Skim Foam (If Necessary): If any foam has formed on the surface of the jam, use a spoon to carefully skim it off. This step helps to ensure a clearer, brighter-looking jam.
7. Sterilize Jars: While the jam is cooking, sterilize your canning jars and lids. You can do this by boiling them in water for 10 minutes or running them through a hot cycle in your dishwasher. Keep the jars hot until ready to fill.
8. Fill the Jars: Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.
9. Seal the Jars: Place the sterilized lids on the jars and screw on the bands until they are fingertip tight. Be careful not to overtighten.
10. Process in a Water Bath (Optional): For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. Place the jars on a rack in a large pot, making sure they are covered by at least 1-2 inches of water. Bring the water to a boil and process for the specified time. If you prefer not to process the jam, you can store it in the refrigerator for up to 3 weeks.
11. Cool and Check Seals: Remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s properly sealed. If a lid doesn’t seal, refrigerate that jar and use the jam within 3 weeks.
12. Store: Properly sealed jars of Cranberry Rhubarb Festive Jam can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate the jam.