Cranberry Lime and Coconut Jam (no pectin)

Cranberry Lime and Coconut Jam is a super simple way to use up the rest of your fresh cranberries! No pectin needed and minimal sugar. Now you don’t have to stress about those 10 bags of cranberries you’ve been hoarding since Thanksgiving. Plus, it’ll have you dreaming of summertime and sunshine. 

I hope you had an amazing Christmas! I just wanted to pop in to share this quick recipe with you.

If you’re anything like me, you may have picked up a few extra bags of fresh cranberries while panicking that you wouldn’t see them again until next winter. But, you’re probably slightly sick of all of those Christmas-y spices, right?

Here’s an incredibly quick and easy Cranberry Lime and Coconut Jam that doesn’t need any pectin and is sweet with minimal sugar! Plus, it tastes like summertime, so you’ll probably be dropping tears while dreaming of sunshine and eating this by the spoonful.

You can eat it with mittens on.

I ate mine on top of yogurt…then a few extra spoonfuls just for…quality control. For your sake.

Now, don’t fret about those extra cranberries. Make some jam. Then get back to fake smiling with all of that family you haven’t seen since last year. 

Cranberry Lime and Coconut Jam (no pectin)

2014-12-22 12:49:07

Cranberry Lime and Coconut Jam is a super simple way to use up the rest of your fresh cranberries! No pectin needed and minimal sugar. Now you don't have to stress about those 10 bags of cranberries you've been hoarding since Thanksgiving. Plus, it'll have you dreaming of summertime and sunshine. (makes 2, 1/2-pint jars)

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Ingredients

1. 12 ounces fresh cranberries (1 bag)
2. ¾ cup filtered water
3. 1 lime
4. ½ cup coconut (unsweetened, small or large flake)
5. ½ cup raw sugar

Instructions

1. Combine cranberries and water in a saucepan. Let simmer on medium low, stirring occasionally, until all of the cranberries have popped open. Let simmer and thicken for approximately 20 minutes.
2. Cut the lime in half and squeeze all of the juice into the pan (careful not to let the seeds drop in). Add the coconut and sugar too. Stir and let simmer (while stirring) for another 10 minutes, until very thick and glossy.
3. You’ll know it’s done when it is very thick and you can stir the jam with a silicone spatula and it stays where you drag it.
4. Pour the jam into a blender. With the lid on, pulse the jam a few times until a consistency you like (just a few chunks).
5. Pour the jam carefully into jars (makes just over 2 half-pint jars) and set the lids on top (don’t synch them down yet). Let the jars cool for an hour or two, then tighten the lids and put in the fridge.
6. Jam keeps in the fridge for up to 3 weeks. You can freeze a jar if you’d like to save it for another time (just make sure it is 100% cooled before you put it in the freezer). Jam can be enjoyed on toast, in oats or on yogurt!

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/