Homemade Cranberry Jam

This is my first attempt at making jam of any kind. I bought a bag of cranberries 2 weeks ago and they are positively unfit to eat- sour, bitter and unripe. I don't want to waste them, so off I went to see a good friend of mine- Mr Google. He introduced me to recipes of cranberry sauces, cranberry jelly and cranberry jam, after weighing my options, and also weighing the contents I have in my refrigerator, I've settled for the simplest of cranberry jam from Food in Jars. All I need is cranberries, apple cider vinegar, sugar and lemon (I don't have lemons but I have some limes, turns out I don't need them after all)

I didn't follow the recipe exactly since I didn't have a whole pound of cranberries, just a bag. I experimented with half a bag of berries, guestimate the cider and sugar (half a cup cider and half a cup of sugar), some water and put it on the stove to cook on low heat. They made a nice popping sound when they burst, other than stirring occasionally, I just let the whole mixture cook till thick and the liquid almost evaporated. It shouldn't take more than 10-15 minutes. My family members all turned up their noses at the sharp apple cider scent, I have asked my dad to taste some but he refused, he said he prefer to eat his 'Longan berry'. Unsupportive at all.

I poured it into a mug and let it cool in the fridge, the next day we made some toast, spread it with butter and my homemade cranberry jam. It was rather nice actually, and it taste like jam! Woots! My dad still refuse to try it though. The verdict, all is good except for the too sharp cider scent, maybe I would use less of it next time, or dilute it with more water. Perhaps I could replace it with other milder vinegar ( don't take my word for it, I'm still experimenting) If you want the exact recipe, go to Food in Jars for it. The link is embedded, just click.

Brightly colored cranberries

Before boiling

Toast with butter and jam

Its yummy!