This cranberry jam is rich, tangy and full of festive Christmas flavor. Whether you're a jam-making pro or a total newbie, this cranberry jam is about to become your new favorite go-to.
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Today, we're delving into the world of homemade jam with an easy cranberry jam recipe.
Forget the store-bought versions - this one's a game-changer. Simple, flavorful, and perfect for any occasion, this cranberry jam will definitely elevate your holiday menu.
But, don't forget - cranberry jam isn't just for the holidays - spread it on homemade semolina bread or dip these gluten free chickpea chips into it for a wonderful breakfast or snack. I've also given you more suggestions below.
Enjoy!
Reasons You'll Love This Recipe
- This jam takes under 30 minutes to make, so it's the perfect easy way to use up any leftover cranberries you have.
- Cranberry jam is a great addition to holiday meals or a thoughtful gift for friends and family.
- Spread it on toast, use it as a topping for desserts, pair it with your favorite vegan cheese, or incorporate it into holiday recipes for a burst of cranberry goodness.
🛒Ingredients
- Cranberries: You can use fresh or frozen cranberries in this recipe. If using frozen cranberries, simply add a few more minutes to the cooking time.
- Sugar: Normal granulated sugar works well here. You can also use jam sugar if you have it on hand, but it's not essential. Cranberries are high in pectin, so your jam will gel without using special ingredients.
- Orange Zest: Orange zest gives your jam that added citrusy zing that balances ut the sweetness so well.
- Cinnamon: The cinnamon stick is optional, but I highly recommend it, especially if you're making this jam for the holidays.
👨🍳How To Make Cranberry Jam
- Rinse the cranberries under cold water and pick out any stems or debris. If using frozen cranberries, there is no need to defrost them, but you may need to adjust the amount of cooking time to account for the extra liquid.
- In a medium saucepan, combine the cranberries, sugar, and orange juice.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
- Add the orange zest and cinnamon stick to the saucepan. The orange zest adds a bright citrus flavor, and the cinnamon stick adds a hint of warmth, but feel free to omit them if you prefer a more straightforward cranberry flavor.
- Bring the mixture to a boil, then reduce the heat to simmer. Let it cook for about 15-20 minutes, or until the cranberries burst and the mixture thickens.
- Stir the jam occasionally to prevent it from sticking to the bottom of the pan.
- Remove the cinnamon stick and let the jam cool for a few minutes.
- If you prefer a smoother jam, you can use an immersion blender to puree the mixture to your desired consistency.
- Transfer the cranberry jam to sterilized jars, leaving a little space at the top. Seal the jars and let them cool to room temperature.
- Once cooled, store the jars in the refrigerator. The jam will continue to thicken as it cools.
⭐Expert Tips
- If you're using frozen cranberries, add a few extra minutes to the cooking time. The berries need to burst to thicken the jam appropriately. Frozen berries may release more liquid initially, so adjusting the cooking time helps achieve the desired consistency.
- Use a microplane or fine grater to zest the orange. Be sure to only zest the outer, colorful layer, avoiding the bitter white pith beneath.
- To check if the jam has reached the desired consistency, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it wrinkles and holds its shape, it's ready. If not, continue cooking and repeat the test until the jam sets.
- If you plan to can the jam for longer shelf life, ensure your jars and lids are sterilized before filling. Use a water bath canner or follow proper canning guidelines to create a vacuum seal for safe storage. Remember to leave some headspace in the jars to allow for expansion during processing.
💡Variations
It's easy to customize this cranberry jam recipe to suit your preferences. Here's a few suggestions to make this recipe uniquely your own:
- Add a pinch of ground cinnamon, nutmeg, or cloves for a warm, holiday like flavor.
- Experiment with different citrus flavors by using lemon or lime juice and zest instead of orange. This will give your jam a bright and zesty twist.
- Grate a small amount of fresh ginger into the mixture for a hint of warmth and depth. Ginger complements the tartness of cranberries beautifully.
- Add a teaspoon of vanilla extract during cooking to give your cranberry jam a sweet, aromatic vanilla undertone to the jam.
- Combine cranberries with other berries like raspberries, blueberries, or strawberries to create a mixed berry jam.
🍽️Serving Suggestions
There are so many wonderful ways to use your cranberry jam. Here's a few of my ideas:
- Cranberry jam makes an excellent addition to a vegan charcuterie board. Pair it with plant-based cheeses, crackers, nuts, and fresh fruits. For ideas on putting your charcuterie board together see this post: How To Make The Best Vegan Charcuterie Board
- Spread almond butter on toast and top it with a generous layer of cranberry jam. The combination of nutty almond butter and fruity jam is amazing.
- This jam is a wonderful condiment to add to your morning yogurt and granola bowls.
- Use the cranberry jam as a filling for vegan thumbprint cookies.
- Looking for a unique Christmas breakfast option? Add cranberry jam to these fluffy almond flour pancakes or these vegan waffles. You could also fill vegan pancakes or crepes with cranberry jam for a wonderful breakfast or brunch option. Dust with powdered sugar for an extra touch.
❄️Storage Instructions
Once your cranberry jam is ready, allow it to cool to room temperature before storing. Transfer the jam to sterilized, airtight jars, leaving a bit of space at the top. Seal the jars tightly and store them in the refrigerator. Homemade cranberry jam typically stays fresh for up to 2-3 weeks in the refrigerator.
If you plan to keep it longer, you can freeze the jam in freezer-safe containers for extended storage, where it will last for several months. Just be sure to leave some room in the container for expansion.
If you have sterilized the jars in a water bath and followed proper canning protocol, your jam should keep for about 8 months.
🙋Frequently Asked Questions
No, you don't necessarily need to use jam sugar to make cranberry jam. Cranberries are naturally high in pectin, which helps the jam set. Using regular granulated sugar works well, and you can achieve a delicious, homemade cranberry jam without the need for additional pectin found in jam sugar. Adjusting the sugar quantity based on your taste preference will still yield a flavorful and nicely textured jam.
The main difference between cranberry jam and cranberry sauce lies in their texture and sweetness. Cranberry jam is typically thicker, with a spreadable consistency, and often includes additional ingredients like sugar, citrus zest, or spices for a more complex flavor. Cranberry sauce, on the other hand, is generally simpler, with a looser, saucier texture, and is traditionally sweetened with sugar or other sweeteners.
If your cranberry jam isn't thickening, it's probably because you haven't cooked it for long enough. The jam has to reach the optimal temperature for the pectin in the cranberries to set. Ensure you simmer the mixture until the cranberries burst and the liquid reduces. If you are using frozen cranberries, you'll need to add some extra time to the cooking time to account for the extra liquid.
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📖 Recipe
Cranberry Jam
Ingredients
- 1 pound fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup orange juice
- Zest of one orange
- 1 cinnamon stick optional
Instructions
- Rinse the cranberries under cold water and pick out any stems or debris. If using frozen cranberries, there is no need to defrost them, but you may need to adjust the amount of cooking time to account for the extra liquid.
- In a medium saucepan, combine the cranberries, sugar, and orange juice.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
- Add the orange zest and cinnamon stick to the saucepan. The orange zest adds a bright citrus flavor, and the cinnamon stick adds a hint of warmth, but feel free to omit them if you prefer a more straightforward cranberry flavor.
- Bring the mixture to a boil, then reduce the heat to simmer. Let it cook for about 15-20 minutes, or until the cranberries burst and the mixture thickens.
- Stir the jam occasionally to prevent it from sticking to the bottom of the pan.
- Remove the cinnamon stick and let the jam cool for a few minutes.
- If you prefer a smoother jam, you can use an immersion blender to puree the mixture to your desired consistency.
- Transfer the cranberry jam to sterilized jars, leaving a little space at the top. Seal the jars and let them cool to room temperature. This recipe typically yields about 1 pint of cranberry jam.
- Once cooled, store the jars in the refrigerator. The jam will continue to thicken as it cools.
Notes
- This recipe typically yields about 1 pint of cranberry jam. If canning in larger batches you will need to increase the quantity of ingredients to suit how much jam you'd like to produce.
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