Cranberry Potpourri Jam

Ingredients

• 2 pounds frozen or fresh cranberries
• 1 pound of sugar, divided
• 1/4 cup orange zest, from 4 to 6 large oranges
• 3 tablespoons lemon juice from about 2 lemons
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon table salt
• 1/4 cup brown sugar
• 1/2 teaspoon butter

Directions

1. If your cranberries are frozen, thaw them first. Rinse the cranberries and dry them well, then transfer them to a bowl. Crush them just a bit with a potato masher, scatter 1/4 cup of sugar over the top, cover the bowl, and set it aside for 30 minutes.
2. As the cranberries rest, tuck a small plate into the freezer. You’ll use it later to check whether the jam has thickened enough.
3. Transfer the cranberries to a food processor with the orange zest, lemon juice, cinnamon, allspice, nutmeg, cayenne, and salt. Pulse several times, stopping while the berries are still pleasantly chunky rather than smooth.
4. Check that your jars have been sterilized and are ready. Set a very large pot of water on the stove for processing the filled jars, bring it toward a boil, and keep it tightly covered.
5. Scrape the fruit mixture into a large, deep, heavy-bottomed pot. Stir in the brown sugar and butter until everything is combined. Cook over medium heat, stirring now and then, until the mixture starts to bubble and sputter. Skim away any foam with a skimmer. Continue cooking for about 20 minutes, stirring often so the fruit does not catch on the bottom.
6. Start checking the jam’s set. Spoon 1/2 teaspoon of the hot fruit mixture onto the chilled plate, then return the plate to the freezer. After 30 seconds, drag your finger through the jam. It should be thick enough that the line stays open. For a firmer jam, chill the plate again, cook the mixture for another 3 minutes, and test once more. Continue this way until it reaches the thickness you want, watching carefully so the flavor does not suffer from too much cooking.
7. Take the pot off the heat, then skim any remaining foam from the top with a spoon. Ladle the jam into sterilized jars, leaving 1/2-inch of headroom, and process the jars in a hot water bath for 10 minutes. Store unopened jars at room temperature for up to 6 months. Once opened, keep the jam refrigerated.