1cupcoconut palm sugarsubstitute honey or maple syrup
Place all of the ingredients in a heavy-bottomed pan over medium heat. Stir ingredients to combine and continue to stir every few minutes. Once the cranberries start to soften, after 10- 15 minutes, use a potato masher or fork tongs to mash the cranberries and break them up a bit.
The pectin in the cranberry peels will help to thicken the jam. Continue to cook over low heat for 15 to 20 minutes until the jam thickens, stirring every so often to prevent burning. The jam will continue to thicken upon standing.
If you prefer a smoother jam, strain the jam through a fine-mesh sieve pressing on the skins to get all of the jam through the strainer into the jar.
Cranberry Jam can be stored in jam jars or airtight containers. Jam can be kept for up to 2 weeks in the fridge or in the freezer for 6 months. It is recommended that this jam is stored in the fridge or the freezer.