Jump to Recipe
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.
Table of Contents
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 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.
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.
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 needcanning jarsand then follow the steps on this site forsterilizingthem.
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
- Very Cherry Cherry Jam
- Homemade No Pectin Apricot Jam
- Homemade Strawberry Jam without Pectin
Easy Homemade Cranberry Jam
Rosemary Molloy
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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1.5 cups
Calories 757 kcal
Print Recipe Pin Recipe
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
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 needcanning jarsand then follow the steps on this site forsterilizingthem.
Nutrition
Calories: 757kcal | Carbohydrates: 196g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 9mg | Potassium: 219mg | Fiber: 9g | Sugar: 177g | Vitamin A: 178IU | Vitamin C: 43mg | Calcium: 36mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Share
Share
Pin
