There’s something magical about cranberry jam—how a handful of tart little berries, some sugar, and a quick simmer can turn into a jar of pure happiness. I first made this jam on a chilly November morning, inspired by the bags of fresh cranberries piled high at the farmers’ market. It was supposed to be a simple experiment, but one taste of that sweet-tart spread on warm toast, and I was hooked. Now, it’s my go-to for everything from breakfast to cheese boards. No fancy equipment, no pectin—just real ingredients and 20 minutes on the stove. Trust me, once you try homemade cranberry jam, you’ll never go back to store-bought.
Why You’ll Love This Cranberry Jam
This cranberry jam recipe is my kitchen MVP—simple, fast, and full of flavor. Here’s why it’s a winner:
- Effortless prep: Just toss everything in a pot and simmer—no canning skills required!
- Pure ingredients: Only 5 pantry staples (and zero weird preservatives).
- Endless uses: Glorious on toast, swirled into yogurt, or paired with brie on a cheese board.
- Tart-sweet perfection: Adjust the sugar to your taste—I love it bold and tangy.
- Homemade gift magic: Pour into cute jars for instant holiday cheer.
Seriously, it’s the little jar of joy your fridge deserves.
Cranberry Jam Ingredients
Grab these simple ingredients—you probably have most in your kitchen already:
- 4 cups fresh cranberries (washed, stems removed—trust me, those little stems are sneaky!)
- 1 cup granulated sugar (the sweet balance to those tart berries)
- 1/2 cup water (just enough to get things bubbling)
- 1 tablespoon lemon juice (freshly squeezed—bottled just doesn’t have the same zing)
- 1 teaspoon lemon zest (finely grated—those yellow bits pack serious flavor)
Ingredient Substitutions & Notes
No lemons? No problem! Orange zest and juice work beautifully too—just expect a slightly sweeter, warmer flavor. If you prefer your jam extra tart, reduce the sugar to 3/4 cup (taste as you go—those cranberries can be puckery!). And don’t worry about pectin—the natural pectin in cranberries thickens things up perfectly on its own. Pro tip: Frozen cranberries work in a pinch, but fresh ones give the brightest flavor and color.
How to Make Cranberry Jam
Making this jam is as easy as 1-2-3—I promise! Just follow these simple steps for cranberry magic in under 25 minutes.
Step 1: Prepare the Cranberries
First, give those cranberries a good rinse in a colander—you’d be surprised how many little stems hide in there! Pick out any remaining stems (they can be bitter) and let the berries drain while you grab your saucepan.
Step 2: Cook the Jam
Now for the fun part! Combine the cranberries, sugar, and water in your saucepan over medium heat. Stir occasionally as the sugar dissolves—you’ll hear the berries start popping like tiny firecrackers after about 7-8 minutes. That’s your cue to stir in the lemon juice and zest. Keep simmering for another 5 minutes until the jam coats the back of a spoon (watch for splatters—hot jam hurts!).
Step 3: Adjust Consistency
Prefer silky-smooth jam? Press it through a fine mesh sieve—I use a wooden spoon to really get all that good stuff. Or leave it chunky for extra texture (my personal favorite). Either way, let it cool completely before jarring—it’ll thicken more as it sits.
Tips for Perfect Cranberry Jam
After making dozens of batches of this jam (some perfect, some… well, let’s call them “learning experiences”), here are my can’t-live-without tips:
- Stir with love (but not too much): Give it occasional gentle stirs—just enough to prevent scorching but not so much you crush all the berries prematurely.
- The cold spoon test: Dab a bit on a chilled spoon—if it wrinkles when you push it with your finger, it’s ready! No thermometer needed.
- Taste as you go: Cranberries vary in tartness—adjust sugar after the first 5 minutes of cooking if needed.
- Foam happens: Skim off any foam at the end for prettier jam—or leave it for rustic charm (I usually do).
- Patience pays: Let it cool fully before judging thickness—it continues to set as it cools.
Storing & Serving Cranberry Jam
Pop your cooled jam into clean jars or airtight containers—it’ll keep happily in the fridge for about 2 weeks (if it lasts that long!). My favorite way to serve it? Slathered on warm biscuits, dolloped over Greek yogurt, or smeared on a sharp cheddar wedge for an instant cheese board upgrade. Oh, and it’s killer swirled into oatmeal—just saying!
Cranberry Jam Nutritional Info
Nutrition varies by brand, but here’s a rough estimate per tablespoon: 40 calories, 10g carbs (9g sugar, 1g fiber). It’s a guilt-free way to add a burst of flavor to your day!
Cranberry Jam FAQs
Got questions? I’ve got answers—here’s everything I’ve learned from my cranberry jam adventures:
Can I freeze this jam? Absolutely! Pour cooled jam into freezer-safe containers (leave 1/2-inch space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge—it’ll taste just as bright.
What about sugar alternatives? Honey works (use 3/4 cup), but expect a softer set and deeper flavor. For sugar-free, try monk fruit sweetener—just know the texture won’t be quite the same.
How long does it last? About 14 days in the fridge (if you don’t eat it all first!). Always use clean utensils to prevent spoilage—those little berry bits are worth protecting!
Made this cranberry jam? Share your masterpiece—tag me on social media or leave a review! I’d love to see your creations.
Print20-Minute Cranberry Jam Recipe: Irresistibly Tangy & Easy
A simple homemade cranberry jam recipe that’s perfect for spreading on toast or pairing with cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Rinse cranberries and remove any stems.
- Combine cranberries, sugar, and water in a saucepan.
- Cook over medium heat until cranberries pop (about 10 minutes).
- Stir in lemon juice and zest.
- Simmer for 5 more minutes until thickened.
- Remove from heat and let cool before storing.
Notes
- Store in airtight containers in the refrigerator for up to 2 weeks.
- For smoother jam, press through a fine mesh sieve.
- Adjust sugar to taste if cranberries are very tart.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
