Cranberry-Champagne Jam with Ginger

Directions

1. 1.

   Pulse the cranberries in a food processor until they are coarsely chopped. Transfer them to a large, heavy-bottomed pot and add the Champagne. Bring them to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes.

2. 2.

   Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil. Add the dried cranberries, the crystallized ginger, and then the sugar all at once.

3. 3.

   Return the mixture to a boil and boil hard for 1 minute.

4. 4.

   Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into 6 hot, clean half-pint jars. To preserve the jam, process the jars in a hot water bath for 10 minutes. The preserved jam will keep for up to a year on the shelf. Otherwise, store it in the refrigerator for up to 2 months.