Easy Homemade Cranberry Jam
This Homemade Cranberry Jam is an easy jam recipe, made with just 6 ingredients and no pectin. It’s thick with a delicious not too sweet taste. Perfect on toast, biscuits, pancakes or even as a filling.
I have to admit I love making homemade jam, especially since I don’t like using pectin. Letting jam thicken with it’s own natural pectin is the best way to go in my opinion.
In Italy homemade jam is usually presented in a Homemade Crostata, the perfect way to show off your jam making techniques.
Recipe Ingredients
- Cranberries – either fresh or frozen (not dried)
- Sugar – granulated
- Water
- Orange juice – fresh is best
- Orange zest
- Cinnamon
What is zest?
Zest is the top layer of any citrus fruit, orange, mandarin orange, lime and grapefruit. It contains the oils from the fruit and it helps to add a citrus flavour to a dish or recipe.
What is the difference between Cranberry Jam and Cranberry Sauce?
They are basically made the same way although cranberry jam is sweeter and may contain extras such as orange juice and spices. Some like to add extra spices such as cloves, allspice and nutmeg. Cranberry sauce is usually made with just sugar and water and is served with meat.
How to make Cranberry Jam
In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.
On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for until it thickens and all the berries have popped.
As the jam is cooking you can mash it with a potato masher or once the mixture has cooked and thickened you can use a blender, immersion blender or food processor to blend until smooth if desired. I used a potato masher and left the jam on the chunkier side. Spoon into clean airtight containers or jars.
What is the difference between Jam and Jelly?
Jelly is made with fruit or vegetable juice, which is made by boiling the fruit in water then until it is soft, then it is strained through a sieve or cheese cloth in order to separate the juice from the peel, pulp and seeds.
Jam on the other hand is made with the whole fruit or vegetable, of course the stem, seeds and stones are removed. It is thick but not as firm as Jelly. It can be jarred as a chunky jam or blended to a smoother jam.
Different ways to use Cranberry Jam
Serve the jam on toast, scones, bagels, muffins, pancakes, waffles or even as a filling in a cake. Use it on a baked brie or why not serve it over a scoop of ice cream.
This easy Cranberry Jam recipe is a perfect addition to your Thanksgiving or Christmas menu, I hope if you give it a try you let me know what you think. Enjoy!
More Homemade Jam Recipes
Easy Homemade Cranberry Jam
Ingredients
- 12 ounces fresh cranberries (or frozen) (3½ cups)
- 1¼-1½ cups granulated sugar
- ⅓ cup water
- 1 tablespoon fresh orange juice
- 1 tablespoon orange zest
- ½ teaspoon cinnamon
Instructions
- In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.
- On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens and all the berries have popped.
- As the jam is cooking you can mash it with a potato masher or once the mixture has cooked and thickened you can use a blender, immersion blender or food processor to blend until smooth if desired. I used a potato masher and left the jam on the chunkier side.
- Spoon into clean airtight containers or jars. Enjoy!
Notes
How to store the jam
The jam should be stored in tight fitting glass jars or an airtight container and refrigerated, it will keep for up to 3 weeks in the fridge. It can also be frozen, Cranberry jam will keep in the refrigerator for three weeks. You can freeze completely cool jam, place in a freezer safe container or jar. It will keep for 6-8 months in the freezer. Or, if you want to can the jam, it will keep well for 10 to 12 months in a cool dry place! You will need canning jars and then follow the steps on this site for sterilizing them. Or, if you want to can the jam, it will keep well for 10 to 12 months in a cool dry place! You will need canning jars and then follow the steps on this site for sterilizing them.Nutrition
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I found this recipe when I was asked to bring jam to Thanksgiving. OMG it is amazing! I made a double batch- everyone asked for left overs to go and it was gone at the end of the night, I am currently making huge batches to can and gift for the holidays! Thank you! Make it with the extra sugar option for a little sweeter but still tart, less sugar option for more tart. Either way amazing- will now be my go-to for the holidays.
Hi Mamakiki, thanks so much, so glad it was a hit. Merry Christmas, take care!
Are you water bathing after putting into jars to can? Or doing more of a hot pack and letting them seal without a tater bath?
Hello, personally we either eat it immediately or else I freeze it. You could probably do either. Take care!
Looks delicious but was wondering if this can be canned.
Hi Jennifer, if you want to can the jam, it will keep well for 10 to 12 months in a cool dry place! I added a note in the note section of the recipe card. Take care!
how many jars of jam does this recipe make? 🙂
Hi Amelia, it makes 1 1/2 cups so it depends on how big your jars are. 🙂
Hi, can I use coconut sugar in this recipe?
Aubrei
Hi Aubrei, I have never used coconut sugar before but apparently you can use it. Let me know how it goes. Take care!
Just made this and I am very pleased with the result.Perfect taste,not too sweet,subtle hints of orange and cinnamon.This is my new go to cranberry jam recipe.Thank you!
Hi Adina, thanks so much, so glad you liked it. Take care!
I love your recipes, due in no small part to my love of authentic Italian flavors after having spent some years in Europe and falling in love with Italy!
I’m a vegan now, but I modify to suit my diet to the horror of some authentic cooks. But i genuinely love carefully crafted recipes and respect the old world versions!
Stews, beans and now your cranberry jam are becoming my current favs!
Thanks so much,
Susan
Hi Susan, thanks so much, glad you like the recipes. I think Vegan probably isn’t too difficult in Italian cooking, they do eat a lot of veggies. Take care and Happy New Year!