Step 1

Add everything to the slow cooker and stir.

Step 2

Cook on HIGH for 4 hours without opening the lid during the cooking time.

Step 3

When the cooking time is up, add the contents from the slow cooker into a blender. Pulse until a jam forms. DO NOT OVER BLEND OR YOU WILL MAKE CRANBERRY BUTTER. You can use an immersion blender if you choose.

Step 4

The jam will thicken a lot while it cools, don't fret. Cranberries have pectin in them.

Step 5

Add the hot jam to jars or plastic freezer containers. Serve within 2 weeks or freeze. This is not a canning recipe.