-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.
-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.
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,
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