Show: Good EatsEpisode: The Remains of the Bird
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Combine all the ingredients into a small, non-reactive saucepan.
Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.
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By pickets&plants
Chelsea, Alabama
on February 25, 2012
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The best, make it a couple of times a year and even canned it one year when I got a deal on the berrys.
By blaise61
Silver Spring, MD
on December 08, 2010
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For the last five years, I've made this recipe in the days following Thanksgiving. It is the only "jam" I've ever made. The results are fantastic. Great on Turkey sandwiches!
By montselavid_107...
St.Louis, MO
on December 20, 2009
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I have been making this jam for three years. My friends always askme if I am making it again. It is simple and delicious, very.
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