Strawberry cranberry jam

Jam (Moraba) has lots of different varieties in Persian cuisine. Iranians make jam with almost every fruit. Persian strawberry jam is one of the most popular members of them that we have mixed it with cranberries here, for a more exciting taste.

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Course: Breakfast

Cuisine: Persian

Keyword: Strawberry cranberry jam

Prep Time: 1

Cook Time: 30

Servings: people

Calories: 120kcal

Ingredients

2 cups cranberries (washed and cleaned)
2 cups strawberries (washed and cleaned)
4 cups of sugar
1 teaspoon vanilla

Instructions

Wash and clean the berries.
Place the berries on a piece of cloth, like a towel and let them dry completely.
Pout a layer of berries and a layer of sugar in a pot
Cover the pot with a lid
Place the pot in the fridge for 24 hours.
Then, put the pot on high heat, until the water inside the pot starts boiling.
Collect the foam on the pot regularly and take it out
After it boiled, turn down the heat and cook the jam on low heat for 30 minutes.
Add vanilla
If there is extra juice left, you could use it as syrup.
Pour the jam in proper jogs with lids and keep in the refrigerator.
For longer and better maintenance, keep it in the freezer.

Notes

Uniqop’s Advice:

You can 2 cups of water instead of waiting for 24 hours, but the final taste won’t be as delicious as this recipe.
You can make strawberry or cranberry jam alone using this recipe. The amount of sugar and berries should be the same.

Nutrition