If you substitute regular cranberries you’ll have to use more sugar, about 4 cups, because they are sourer and have bitter after notes.
- 2 pounds wild cranberries
- 1 1/2 cups sugar
- three slices of ginger
- 1/2 cup water
In a large pot, combine the cranberries and water and cook over high heat, stirring occasionally until the cranberries “pop” and become soft. If you like your jam smoother you can remove from heat and puree. I like ours with some “pulp” in them.
Turn heat to high and add ginger slices and sugar, 1/2 cup at a time and stirring until the sugar is dissolved. Since the cranberries are very thick you don’t need any pectin.
I process and seal the jam in jars using the usual hot water canning method so they will keep well through the holiday season (if my family hasn’t sneaked them out of the pantry for their own stash.)