Cranberry Port Jam

Ingredients

• One bag fresh cranberries
• 1 1/2 cups ruby port
• One package regular powdered fruit pectin
• 1/2 teaspoon butter
• 1/2 cup dried cranberries, chopped
• 4 1/2 cups granulated sugar

Directions

1. If you plan to can the jam, get the jars and lids ready first. Set half-pint jars on a rack inside a large pot, pour in enough water to cover them, and bring the pot to a boil over high heat. Let the jars boil for 10 minutes, then turn off the burner and leave them sitting in the hot water. While that is happening, place the bands and lids in a small saucepan and add water to cover. Warm them over medium heat just until the water simmers, then take the saucepan off the heat and keep the bands and lids in the hot water until you need them.
2. In a food processor, pulse the cranberries just to a rough chop. Scrape them into a large, heavy-bottomed pot, then add the port, plus 1/2 cup of water. Bring the mixture up to a boil; reduce the heat and let it simmer until the cranberries are tender, about 10 minutes.
3. Scatter the pectin over the cooked cranberries and stir it in. Add the butter, give everything another stir, and bring the pot back to a boil. Stir in the dried cranberries, then add the sugar all at once. Bring it back to a boil again and keep it at a hard boil for 1 minute.
4. Spoon the hot jam into hot sterilized jars, keeping 1/4-inch headspace at the top. Clean the jar rims, put the lids in place, and twist on the bands only until they are barely snug. Set the jars back on the rack in the pot and make sure they are fully covered with water. Cover the pot, heat it on high until the water boils, and process the jars for 10 minutes. Shut off the heat, take off the lid, and let the jars stand in the water for 5 minutes. Lift the jars out of the pot and leave them alone on the countertop for 6 hours or overnight.