Cranberry and aronia jam

• Layer alternately the cranberry and aronia in a pan and the sugar (2 kg).
• Add the lemon juice. Leave to marinate for 1 hour. The aim is to remove all the water from the fruits and this way, the dissolution of the sugar. This reduces slightly the cooking time and avoids the browning of the sugar.
• Place on the heat and cook for approximately 20 minutes.
• blend and strain it through a sieve to remove the seeds and the rest of the skin.
• Add the remaining sugar (100 g) and mix it with the pectin.
• Heat to 105 ºC.
• To ensure that the thickness of the jam is correct beat it until the desired texture is achieved.
• Once thickened remove from the heat and proceed to packaging. Otherwise, cook for 5 more minutes.

CONSERVATION

• Sterilize the jars and the lids for 10 minutes in a steam cooker. Otherwise, in a pressure cooker.
• Once the jam is removed from the heat, package it hot.
• Close the jars with the lids.
• To vacuum, place in a steam cooker for 20 minutes.
• Let cool at room temperature.