Swedish Cranberry Jam
(lingonsylt)

Submitted By: Ulrika Hellberg
Serves: 20
Prep. Time: 0:20

3 - 3 1/2 Lbs. cranberries
1/2 - 3/4 cup granulated sugar

-Stir cranberries and sugar together until the sugar has dissolved. Be careful, the berries mustn't be too mashed! There should still be some berries left whole.
-Boil Mason® jars and lids in water for a couple of minutes for sterilization.
-Dry them upside down on a clean kitchen towel.
-Pour the jam into the jars. Close the lids carefully.
-Refrigerate.
-The jam can also be stored in the freezer, in a large Zip Loc® bag, then defrosted in a bowl of hot water for about 30 minutes.

Notes: In Sweden we eat cranberry jam as often as Americans use ketchup. We serve it with Mashed Potatoes and Meatballs, with steak, potatoes and sauce, sausages etc.

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