Homemade Cranberry Jam
Easy and delicious Homemade Cranberry Jam. This simple cranberry jam is made with only 4 ingredients and makes a perfect addition to many breakfast dishes.
Cranberry Jam
Cranberries are such a wonderful fruit with many health benefits. I love the tart and sweet flavor of cranberries when they’re baked in desserts and baked goods.
There is always a bag of cranberries in my fridge in the winter and when I make sure to freeze some for the off-season. During the winter months, I like to make some simple cranberry jam for breakfast. This is a delicious and easy seasonal jam.
Cranberries are not only delicious, they are also very healthy and considered superfood. Cranberries are full of vitamin C, fiber, antioxidants, and vitamin K. Cranberries outrank almost every fruit and vegetable when it comes to antioxidants.
So for breakfast, substitute store-bought strawberry jam for this vitamin packed cranberry jam!
What else can be added to the cranberry jam:
To change up the flavor a little, try using a pear instead of apple.
During holiday time, I like to spice up this cranberry jam with cinnamon, allspice, and cloves. The aroma and flavor is just perfect to put everyone in Christmas mood.
Add some orange zest and squeeze a little orange juice for additional flavor.
How to serve cranberry jam:
Serve this cranberry jam on toast, bagels, muffins, fresh baked sweet bread.
Add some to oatmeal.
Cranberry jam can also be added to fudge, cookies, cheesecake, and sweet creamy dips.
Some more cranberry ideas:
Homemade Cranberry Jam
Ingredients
- 1 lb fresh cranberries
- 1 cup white granulated sugar
- 1 tbsp lemon juice
- 1 large apple peeled, cored, diced
Instructions
- Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat.
- Reduce heat to low, cover with a lid, and gently simmer, stirring frequently, for 45-60 minutes. Keep covered while simmering, leaving only a little crack for the steam to escape. Make sure it simmers gently. Stir from time to time.
- Transfer into a blender and puree until smooth.
- Let cool completely and transfer to a medium jar. Once completely cooled, close with a lid tight and refrigerate.
- Without canning process, this jam will last about 6 weeks in the refrigerator.
Video
Notes
Nutrition
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Categories:
Breakfast Recipes, Brunch Recipes, Christmas Baking Recipes, Cranberry Recipes, Dessert Recipes, Gluten Free Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can you use frozen cranberries?
What do you think about making this with Splenda?
Yes I just made this n I think it’s good BUT I added orange zest n cinnamon & clove n nutmeg n a pinch of salt to kick it up cus it was in the bland side but it was good I only put 3/4 cup of sugar cus I love the tardiness of the cranberries, thank you for sharing.
Glad you liked it, Cindy!
I made this using 2 small pears instead of 1 large apple, and I added a cinnamon stick while it cooked and removed it before blending. This jam tastes amazing, and it was really easy to make. I’m planning to try using it as the filling for some cookies, and then whatever is left I think will be great on toast.
Yum! Sounds good! Glad you liked it!
Can I add / substitute oranges into this recipe to make it more of a cranberry-orange jam? I have a ton of orages and am looking for a tasty way to use them.
Yes, you could definitely add some orange juice from the orange and some zest I think that would taste really good with this recipe!
Can you use pears instead of an apple?
Hi Inna,
Yes you can use pears instead, I think that would be quite tasty.
If i use dried canberries would that also work ?
Hi Ariel,
No, unfortunately dried cranberries won’t work for this recipe.
How would you can this? Can this be water-bath canned? I’d like to start making jams, jellies, etc. to sell them.
I’ve water bath canned this and it comes out like other jellies/jams. Cranberries have a lot of pectin, I keep extra in case I run out of boxed pectin.
That’s good to know. Thanks for sharing, Mike!
I want to make this today, but I’m curious how it sets without adding any pectin. Does it set enough?
Hi Sara,
I am so sorry for my late response, your comment got lost in my email. I haven’t had a problem with it setting. I hope it worked out for you.
I was glad to see a recipe that called for apples instead of the usual oranges. I also added a 1/4 tsp each of allspice, nutmeg, and cloves, and a half tsp of cinnamon.
It is absolutely lovely, especially when making a grilled cheese with turkey and a bit of this spread on the turkey!
Yum! I am so glad you liked it! 🙂
When you use the cinnamon, allspice and cloves how much do you add? Do you use whole or ground? Thanks and ha ppy thanksgiving
Hi Mary Lou,
I am sorry that it didn’t turn out right for you. Make sure you keep the temperature on medium-low and keep it covered open to stir and cover again so the moisture doesn’t escape or cook out. And it’s about a hour it might take a little less to be the right consistency.
Recipes says in fridge for about 6 weeks. Other recipes with orange say only 2 weeks.
I blame my “electric” stove for cooking too fast.
An hour? It is almost tar after less than 20 minutes. I will add some water before canning.
Delicious and easy recipe… try on crackers with goat cheese!
Hi Dee,
So glad you liked it! I love the idea to eat it with goat cheese!
Can I add bourbon to this recipe?
Also what is the ph of the final product?
I am sorry, that is not something I able to test so I am not sure.
Hi Rebekah,
Yes, You can add up to 1/4 cup but I wouldn’t use anymore or it will be too watery. You will probably have to cook it a little longer to reduce but remember jam gets thicker as it cools so don’t reduce it too much or it will be to thick. Let me know how you like it!
Thank you! I am going to make this tonight I finally got the cranberries today
Your very welcome, Rebekah! I hope you liked it!
Hello,
This seems to be exactly what I am looking for to put in holiday gift baskets for my family this year. What is the largest batch you have made? I need about 12 8oz jars. I was thinking to just times the recipes by 6. I am so excited to have found this! thank you for posting.
And do you seed the cranberries are does the blender (I plan on using immersion stick type, just smooth it out?
What a good Idea to make this for gift baskets! And yes I think you can just make this recipe x6 and I didn’t seed the cranberries but you can if you want a smoother jam or you can put it through a strainer.
We love this!
Do you not add any liquid other that that little bit of lemon juice? I would think the betries would scorch if they were dry in the pan and needing to reach a boil.
Looks yummy. Do you add any water to boil the cranberries? I am planning on making and canning this.
Hi, I’m from Australia and we don’t get fresh cranberries here. Would I be able to use craisins (dried cranberries)?
Oh no, Libby, I’m sorry you don’t get fresh cranberries. I’m also sorry to tell you that it won’t work with craisins. You’d need juice and “meat” from the berries for the jam. I’m sorry 🙁 I hope that may be you’d be able to find some fresh cranberries sometime!
Why couldn’t she used dried cranberries? All she would have to do is rehydrate them, I believe that 3/4 cup of dried cranberries is equivalent to 1 cup of fresh cranberries. Craisens are dried cranberries where the juice was extracted for juice. then sweetened. So if she were to use 3/4 cup of craisens and a 1/4 cup of cranberry juice she would be ok. She might have to adjust the sugar a bit as I believe they do add some sugar to craisens
.
I finally found the recipe using fresh cranberries on your website!!
Thank you very much for the wonderful recipe 🙂
I have a question, can I use lime juice instead?
Hi Meah! Yes, you can use lime juice, it will give it the same bit of acidity. I’m glad you found what you were looking for 🙂
Thank you!
I see! I might try with lime juice 🙂
Thank you for the reply, Lyuba!
Of course! Let me know how you like it, Meah 🙂
I AM SO DELIGHTED TO SEE A RECIPE FOR CRANBERRY JAM . I HAVENT FOUND THAT RECIPE ANYWHERES !! I AM NOT SO SURE I CAN MAKE IT , BUT WISH ME LUCK !! BY THE WAY GREAT RECIPES AND A REALLY NICE FOOD BLOG ! YOU ARE SUCH A GREAT COOK !!
Great recipes 🙂
Thank you, Carrie!
Oh my goodness ….. I am in love with cranberries and can’t wait to make this … I am assuming that you could seal like other jams and jellies ?? Thanks for sharing….. I came via Trendy Tree House a share party ?
Happy Holidays…..into the New Year…
Hi Jill, welcome! You can definitely can it if you know how 🙂 It’s been so many years since last time I canned anything (I used to with my grandmother) so I can’t quite remember how.
Happy New Year to you as well!
Just made it,, How do you overcome bitterness?
It might be a personal preference. When I made the jam, it wasn’t very bitter at all. There was some tartness but the sweetness was much stronger.
WOW!! I followed the recipe exactly. I did throw the end result in the Magic Bullet…Amazingly different from the over sweet berry jams. This is sweet and tart, balanced just right. I had the jam with multigrain bagels this morning… Yummmmm!!! Thanks for the great (and painless) recipe, will do it again!! 🙂
I don’t think it is the Holiday season until you hear your first cranberry pop. Thank you for your wonderful jam recipe and I will use it with your white fudge recipe.
Thank you so much, Trish!
Try this wonderful condiment on much more than toast! It may sound strange but try some peanut butter and this jam on your next bacon cheeseburger–a small bite of heaven.
That is very interesting, Pat! I think I will have my husband try this one 🙂
Thank you!
Hello! I am anxious to try your recipe this Fall. I am new to jam making and am wondering how this should be stored. (Pantry? Fridge?) And how long of a shelf life does it have? Thank you.
Hi Amanda. I would recommend storing it in the fridge. Since we are not canning it and sealing it, it will have air coming it and should be refrigerated. I don’t know the exact shelf life but I would estimate 4-5 weeks based on personal experience. (That’s how fast it was gone not when it went bad.)
Recipes says in fridge for about 6 weeks. Other recipes with orange say only 2 weeks.
We make this all the time. Except we add orange juice or frozen orange concentrate instead of the apple and lemon juice. We use this as a topping for pancakes or (my favorite) to teas. I’ll give you variation a try next time we make it. :)Margaret @ Live Like No One Else
Did you add any water anywhere during the process? I might have overcooked mine because it was incredibly thick. When I put it in the blender, it wouldn’t do anything with it. The taste was great but I think I’ll add a little water or juice the next time I try it. Thanks for the idea!
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I love this! Just wanted to let you know that I featured this post in my 15 Homemade Gift Ideas post! Katiewww.funhomethings.com
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!Miz Helen
I have a bag of cranberries burning a hole too! Think I may try this in the crockpot, like apple butter. Thank you for posting this scrumptous looking recipe.
Does the apple need to be peeled?
Yes, peeled and cored. Unless you’d like small bits of apple skin in it.
Does the apple need to be peeled?
Drool, so yummy!! I love cranberries. This jam would go great on Dutch sugar bread 🙂 You probably have de-pit the cranberries before putting them in the pan, right?
Esther.
thanks for sharing. Pinning!
How many ounces does this recipe yield? Thank you.
i love cranberries. I have some left after my cranberry pepper jelly venture. Would love for you to share this at the pin inspriation party! http://www.addhousewife.com/
I love cranberries. I never thought of making them into a jam. We will be giving this a try! Amanda @ the-taste-tester.com
This looks so tasty! Yummers☺ You make Whimsy Wednesday look so good!
Thanks for joining us,
Kelly at Smart! School {House}
http://www.smartschoolhouse.com
Hi, Thanks for the recipe. I’d like to try it but I don’t think I quite understand something. If you put chunky fruit in a pot and simmer it for an hour, then pour it into jars to cool, does it disintegrate into jam-form? Is there no blending or food-processing going on here? I don’t see how it could look the consistency of smooth jam with no blending involved. Thanks!
You are absolutely right 🙂 I misses a step! Thank you for the catch.
I would never have thought to make cranberry jam! It looks awesome and you made it seem simple enough that I think I might be able to pull it off!
made the cranberry jam it’s awesome soooo good thank you for the recipe.
LyubaLove this recipe! I have been wanting to make a cranberry jam for ever! Pinned to my canning board.
Looks VERY TEMPTING and I’d love a slice of fresh bread with this wonderful jam 🙂
Last month I couldn’t get enough pumpkin and now I cannot get enough cranberry! I want to try this!! I’d love you to come link up at my Pin Me Linky Party. Pinning now!
Picking up ingredients to make this today!
Great! I hope you like it 🙂
I have never heard of cranberry jam before, but I bet I would love it. It sure looks amazing!
I have never seen cranberry jam, wow. love for you to share on Friday food frenzy if you get a chance. http://www.stayingclosetohome.com/2012/12/friday-food-frenzy-3-weeks-until.html