Combine all the ingredients in a saucepan: fruit, sugar, and spices.
1 cup Cranberry, ½ cup Cane Sugar, 2 Star anise, ½ teaspoon Orange Peel
Place the saucepan on the stove over low heat and cook for 10 minutes with the lid on, allowing the fruits to release their juices and to prevent the jam from burning.
After the fruits have softened, remove the lid and continue cooking on low heat, uncovered, for about 30 minutes or until the jam thickens to the desired consistency.
Once the jam has reached the ideal thickness, pour it hot into sterilized jars.
Allow the jam to cool to room temperature before sealing with lids and storing in a cool, dark place or in the refrigerator.
Quick Note
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Notes
For an even deeper flavor, consider macerating your cranberries in sugar for a few hours or overnight before cooking. This process draws out their natural juices and intensifies the flavors.
Remember that the jam will thicken as it cools. If it's a bit runny while hot, it's likely to set to the right consistency once cooled.
As your jam cooks, a pinkish foam may form on the surface. Skim this off with a spoon for a clearer, more aesthetically pleasing jam.
If you're sensitive to strong flavors, enclose your star anise in cheesecloth. It makes for easy removal and prevents the spice from overwhelming the jam.
Stir frequently, especially as the jam begins to thicken, to prevent it from sticking to the bottom of the pan and burning.
If you don’t have a thermometer, besides the wrinkle test, you can also see if the jam is ready by checking if it coats the back of a spoon and remains separated for a couple of seconds after running your finger through it.