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Cranberry Jam Recipe

Cranberry Jam Recipe

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12 ratings

February 11, 2011


Lulu Powers

Flickr/Stephanie Chapman/CC 4.0

When you want homemade jam to serve with cheese but no time for canning jam, nothing beats my doctored-up version. Make sure you use chunky cranberry sauce, with whole cranberries, to make the jam, and not the smooth kind.



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  • ½ cup canned cranberry sauce, made with whole cranberries
  • ¼ cup honey
  • ¼ cup golden raisins
  • 1 teaspoon salt


Mix the ingredients together well and season with the salt and pepper.


How to Make Cranberry Jam with Free Printable Recipe Card!

Make cranberry jam when these tart fruits are fresh in the fall! Cranberry Jam makes a wonderful gift at Thanksgiving and Christmas. It’s also delicious spread on toast, muffins, or scones. So why not make a batch or two to preserve those wonderful cranberries for winter?!

Detail of the printable Vintage Thanksgiving Gift Tags sheet that you may download and print for free!

Make this jam for a Thanksgiving gift and dress it up with some free printable Thanksgiving Gift Tags!

I’ve shared the complete instructions for making and canning this tasty jam so you may create your own! You’ll also find free printable gift tags and recipe cards below for dressing up your homemade jam for gift-giving!

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Delicious! And easy! I doubled the recipe to use up two bags of fresh cranberries left over from the holidays. Since the jam is just for us, I mashed it a bit but didn't bother to strain it (especially as I don't have a food mill). We like the chunkier texture and it tastes just lovely.

This jam is amazing! I am not even that big a fan of cranberries, and I can't stop eating it. Will be making this for Christmas presents for sure.

I made this last night for xmas presents and it is fabulous. I filled sterilized jars and processed in hot water bath for 10 mins. The vanilla bean makes the jam. Lovely ruby color and set beautifully. It will make a really nice gift.

I make lots of jam every summer with fresh fruit and can it for gifts. If I run out, I will sometimes make it with frozen fruit. This recipe would work just fine for canning. Put hot jam in sterilized jars and process for 15 minutes. (You might check with the directions that come with your canning jars. I use Weck jars from Germany. I like the shapes!) I think I will try it for Christmas gifts!

I have not yet made this but I have a question. Would it be OK to process and seal this in jars like other jams for gift-giving and long-term storage? I'm guessing it would be all right. Are there any experienced jam-makers out there that could answer this? Thanks.

I didn't use a food mill, but rather just forced the jam through a fine mesh strainer it was more like a compote, or spread, than a jam. I made jars of this jam for friends, last Christmas. The vanilla bean is what makes it wonderful. They loved it! I will definitely make it again as a gift, with some extra for myself.

"unthawed" frozen cranberries means exactly what it says. If you are using frozen cranberries, keep them frozen until adding them to the pot.

This dish was delicious. However, using a vanilla bean makes it very pricey. Perhaps a way to substitute vanilla extract would make it out of this world.

The jam is very tasty. One comment about the wording of the recipe. 'Unthawed' actually means frozen. I believe you meant to write 'thawed'

It sounds like it would really be good to a cranberry lover like me. I'm just curious, the recipe calls for Cranberies, fresh or "unthawed". If they are unthawed doesn't that mean they are still frozen or refrozen.

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This is an excellent jam--tart and not too sweet. However, I made some adjustments that may prove beneficial: my grocery store carries frozen raspberries in 12 oz. bags, so I had some left over. I would use the entire 2 bags next time, since the pectin in the cranberries will more than compensate for the extra volume. In addition, the next time I make this jam I will coarsely chop the fresh cranberries for a smoother end product not all the cranberries had "popped" after boiling for a minute after the pectin is added. (Confession--I boiled it the mixture a bit longer, too.)

I used frozen cranberries as well. I put both the raspberries & cranberries into a food processor to make the jam more smooth. Turned out great!

Cranberry Jam


2 (12oz) bags fresh cranberries
2 cups sugar
1 cup water or juice (we used POM Pomegranate-Cranberry juice)
1/2 box low-sugar pectin


Rinse berries. Pick out any under ripe or soft berries.

Combine berries and juice or water in a large pot. Bring to a boil and cook over medium heat for about 5-10 minutes, until most of the berries are popped and the sauce starts to feel mushy. Don’t cook for more than 10 minutes or you will start to break down the natural pectin in the berries.

Remove from heat and let cool slightly. Working in batches, liquefy sauce in a blender or push through a food mill. Return to pan.

Stir in the pectin until no lumps remain and bring to a boil. Add sugar. Bring it back to a full rolling boil and boil for 1 minute, then remove from heat. If serving immediately, simply pour into a mold or serving container, and refrigerate for at least 2 hours until set.

You can also can this sauce for later use, follow standard instructions for processing and boil in a water bath for 15 minutes for pint jars.

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What Are the Key Ingredients in Cranberry Jam


This recipe works with fresh or frozen cranberries. There is no need to defrost the frozen cranberries first. You can use them straight from the freezer.

Liquid Fruit Pectin

Fruit pectin is the key ingredient in all jams, whether you add it or it comes from cooking down the fruit that you&rsquore using. Pectin is sold in the baking aisle of most grocery stores. When it is heated together with sugar, it causes the jam to thicken.

Be sure to to use liquid fruit pectin for this recipe. If you only have powdered fruit pectin, you&rsquoll need to make changes to the recipe in order for it to work. Read the pectin guide on Getty Stewart for details.

Cranberry-Orange Jam

Place cranberries and water in a heavy-bottomed 8- to 10-quart pan. Bring to boil over high heat reduce heat and simmer, uncovered, until berries begin to pop (about 10 minutes). Drain well, reserving liquid.

Place cranberries in blender or food processor and whirl until smooth add enough of reserved liquid to berries to make 4 cups. Return berry puree to pan.

Stir in orange juice, lemon juice and sugar until well blended. Bring to full rolling boil over high heat, stirring constantly then boil, stirring, 1 minute. Remove from heat and stir in pectin at all once. Skim off any foam.

Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean top with hot lids, then firmly screw on bands. Process in boiling water canner 5 minutes, or omit processing and ladle jam into freezer jars or freezer containers, leaving 1/2-inch headspace apply lids.

Let stand 12 to 24 hours at room temperature freeze or refrigerate. For best flavor, store for at least 1 week before using. Storage time, up to 1 year in freezer.

  • 1/3 cup extra-virgin olive oil
  • 4 cups chopped sweet onions
  • 1 teaspoon kosher salt
  • 1/4 cup honey
  • 1/4 teaspoon black pepper
  • 2 fresh thyme sprigs
  • 1 (12-oz.) pkg. fresh or frozen cranberries, thawed
  • 1 tablespoon balsamic vinegar

Nutritional Information

  • Calories 78
  • Fat 5g
  • Satfat 1g
  • Unsatfat 4g
  • Protein 0.0g
  • Carbohydrate 10g
  • Fiber 1g
  • Sodium 124mg
  • Calcium 1% DV
  • Potassium 2% DV
  • Sugars 7g
  • Added sugars 4g

Fresh Cranberry Jam

This Fresh Cranberry Jam is the perfect condiment to make and enjoy during all of the fall months.

You’ll need fresh cranberries for this recipe! Only fresh cranberries will do for making Fresh Cranberry Jam.

About this time last year I had wanted to make some things with fresh cranberries and found that in early fall you can only find those little guys tucked away in the corner of a gourmet market’s freezer section for $5.99 a bag. Lesson learned, I purchased several bags of the fresh variety last November to store in my freezer for cranberrying all year long. I’ll definitely do this every year.

I’m not usually a preserver. Canning is not a big hobby of mine, but every once in a while I’ll can a little something. For this Fresh Cranberry Jam recipe, I took the plunge, bought the little jars, looked up the directions in my canning cookbook and I was good to go.

This recipe makes 2 cups. And I really love the outcome of this jam. Though a bit more chunky than a typical jam, this Fresh Cranberry Jam is delicious. It’s sweet and tasty, and it has fall written all over it. It’s very good with crackers (I recommend homemade Lavash Crackers), and it’s perfect to spread on toast for breakfast too. Swirl it into your oatmeal on a chilly fall morning. Making Fresh Cranberry Jam is worth a try, and it makes a good hostess gift too.

If you’re looking for more fall breakfast treats, you might also enjoy my very popular Pumpkin Bread recipe and these Apple Cider Waffles.