Cranberry jam

Start by washing the cranberries thoroughly. Prepare a large bowl of water, drop the cranberries into it and slowly set aside the ones that float to the surface - those are damaged and not good for jam. In my experience, this is the key step that will determine the quality of your jam.

Then, in a large pan, dissolve the sugar in the water, add the cranberries and cook over low heat for about 40 minutes. Remember to stir occasionally so that the sugar doesn't burn on the bottom of the pot. This is one of those times when you have to be extra vigilant.

Meanwhile, peel the zest from a lemon and squeeze out the juice. Add the zest to the boiling cranberry mixture, and add the juice at the very end.

After 40 minutes, check the consistency of the jam. If it is too runny, cook a few more minutes. If it is adequate, remove the lemon zest and add lemon juice. Cook for another 1-2 minutes, then turn off the heat.

Put the jam into scalded jars, cap and turn upside down. Leave it to cool. This way the jam will be properly preserved and can stand in the pantry for a whole year.