Homemade jam gets a bad rap. It’s not some weekend-long-trad-wife-only recipe, especially when you pick your ingredients wisely. This homemade cranberry jam recipe is super easy to make, only takes four simple ingredients, and doesn’t even require any gadgets that look like they could moonlight in a scientists lab. 👩🏻🔬
It’s easy to understand why folks think jam is difficult to make, because I used to think it was super unapproachable to make. I mean, I never even tried before I went to baking and pastry school! One mention of it and my mind used to be flooded with images of canning equipment, thermometers, clamps, gloves, giant pots, and an all-day commitment.
But the truth is, jam is actually way easier to make than other recipes like marmalades, which can be time consuming and take lots of cleanup (but are admittedly satisfying to make, if you’re into that sort of thing 😌). This recipe is perfect for using up those leftover cranberries from Thanksgiving, but you can also make it with frozen berries to enjoy cranberries out of season! I love putting a dollop of jam on crostini for appetizers or in my favorite muffin batter before baking for a jam-stuffed treat! It also works well in place of strawberry jam in this recipe for seasonal lemon bars!
why this cranberry jam recipe works:
🚫 no pectin added. Cranberries are naturally high in pectin, which means you don’t need to add any! The berries will naturally gel as they heat.
🙌 not too thick. This recipe contains water to make the finished jam spreadable, even when chilled.
🤌 tart yet sweet. Cranberries are naturally tart, but the addition of sugar helps to balance the flavor out while keeping their signature taste.
🛒 ingredients
See the recipe card for the exact quantities.
🍳 instructions
1: Pour your berries and sugar into the pot and give the berries a good stir to cover them in the sugar, then heat over medium heat.
2: Add the lemon juice and lemon zest to the pot.
3: You’ll start to hear some popping, this is normal as the berries begin to burst.
4: You can use your spatula or spoon to help the berries along by mushing them into the sides of the pan.
5: Add the water and stir the mix well. The mixture will thicken as it cools, so it’s okay if it looks a little thinner than you’d like. You can always reheat it and allow it to cook off some water if it’s too thin.
6: Remove the pan from the heat, and allow it to cool completely before storing in an airtight jar.
💡tips & tricks for getting it right
🍽️ serving tips
- cranberry & brie crostini – spread a bit of jam onto homemade crostini crackers and top with a slice of brie for an easy appetizer!
- cranberry jam muffins – I love using different kinds of jam in hearty oat muffins for a seasonal spin on a breakfast classic. Place a spoonful of jam in any muffin batter before baking and enjoy a jam-stuffed muffin in the morning!
- cocktails – YES! Jam works well in shaken cocktails! A spoonful of jam can be used in place of infused simple syrups to sweeten and flavor any cocktail you like! You may want to strain your cocktail to remove any sediment from the jam, such as seeds or chunks of cranberry.
ℹ️ troubleshooting tips
- too thick – if your jam is too thick, you can add more water. Heat your jam and add a bit more water, 1 ounce at a time, until it reaches your desired consistency.
- too tart – I like a jam that tastes like the ingredients, and cranberries are tart! You can add more sugar, 50 g or 1/4 cup at a time, until you like the balance of sweetness.
🔆 top tip
Start with less sugar then you think you’ll need, then taste your jam (carefully, it’s hot!) as you go. You can always add more sugar to sweeten it up, but it’s hard to remove sweetness if you add too much sugar.
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♻️ substitutions & variations
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- sugar – plain white granulated sugar keeps the flavor profile clean and the focus on the cranberries. But, if you want to use another type of sugar, you can swap it!
- orange – orange and cranberry go very well together, so you can add in a bit of orange juice and orange zest if you want to create a cranberry-orange jam!
- spiced – simmer in a handful of whole spices like cloves, allspice, and cinnamon to get a seasonal jam that is similar in flavor to my spiced cranberry syrup.
🧰 equipment needed & storage tips
🫙 storage tips
Your finished jam will store for up to 2 weeks in the fridge. Of course, if you want to make them shelf stable, you can proceed with the canning process to keep them for even longer!
💬 q+a
Do I need to use pectin to make homemade jam?
Nope! If you use fruits like cranberries, that are naturally high in pectin, you don’t need to use any at all!
Where can I buy cranberries out of season?
You can buy frozen cranberries at most major grocery stores! Check the frozen fruit aisle for berries during the year!
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
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Homemade Cranberry Jam (with Fresh or Frozen Cranberries)
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Equipment
- 1 1.5-quart saucepan non-reactive metal, such as stainless steel or enameled cast iron
- 1 spatula or spoon
- 1 kitchen scale or measuring cups
- 1 airtight storage container
Ingredients
- 340 g cranberries fresh cranberries or frozen, 1 whole bag
- 40 g lemon juice from half a lemon
- 2 g lemon zest about 1 tsp
- 150 g granulated sugar 3/4 cup
- 180 g water 3/4 cup
Instructions
- Prep berries. Wash your berries, if you haven’t already, then add them to a medium saucepan.
- Add sugar. Pour your sugar into the pot and give the berries a good stir to cover them in the sugar.
- Heat. Heat the berries and sugar over medium heat, and add in the lemon zest and lemon juice.
- Stir & mash. You’ll start to hear some popping, this is normal as the berries begin to burst. You can use your spatula or spoon to help the berries along by mushing them into the sides of the pan.
- Optional blending. Once the berries have burst, you can either use an immersion blender to puree them a bit more, or you can leave the mix a bit chunky. I like the big cranberry pieces, so I leave it as is.
- Add H20. Add the water and stir the mix well. The mixture will thicken as it cools, so it’s okay if it looks a little thinner than you’d like. You can always reheat it and allow it to cook off some water if it’s too thin.
- Cool. Remove the pan from the heat, and allow it to cool completely.
- Store. Store your cooled finished jam in sterilized airtight containers. Your finished jam will last for up to 2 weeks in the fridge.
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
