Homemade Cranberry Jam

Easy and delicious Homemade Cranberry Jam.
Homemade Cranberry Jam from willcookforsmiles.com

A bag of cranberries was burning a whole in my fridge for too long. I was originally planning to bake something with it but then I decided on jam. This is a great and simple seasonal jam that’s perfect for a December breakfast.
Cranberries are not only delicious, they are also very healthy and considered superfood. Cranberries have vitamin C, fiber and cranberries outrank almost every fruit and vegetable  when it comes to antioxidants.(source)
Ingredients:

1 lb of fresh cranberries
1 cup of fine white sugar
1 tbs lemon juice
1 large apple

Directions:

1. Place all ingredients in a medium saucepan and bring to a boil on medium-high heat.
2. Reduce heat to medium-low and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape.
3. Transfer into a blender and puree until smooth.
4. Let cool completely and transfer to a medium jar.

Enjoy!!

Homemade Cranberry Jam
 
Author:
Serves: 16 oz jar
Ingredients
  • 1 lb of fresh cranberries
  • 1 cup of fine white sugar
  • 1 tbs lemon juice
  • 1 large apple
Instructions
  1. Place all ingredients in a medium saucepan and bring to a boil on medium-high heat.
  2. Reduce heat to medium-low and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape.
  3. Transfer into a blender and puree until smooth.
  4. Let cool completely and transfer to a medium jar.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

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Lyuba
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Comments

  1. says

    Hi, Thanks for the recipe. I’d like to try it but I don’t think I quite understand something. If you put chunky fruit in a pot and simmer it for an hour, then pour it into jars to cool, does it disintegrate into jam-form? Is there no blending or food-processing going on here? I don’t see how it could look the consistency of smooth jam with no blending involved. Thanks!

  2. says

    I have a bag of cranberries burning a hole too! Think I may try this in the crockpot, like apple butter. Thank you for posting this scrumptous looking recipe.

  3. says

    Did you add any water anywhere during the process? I might have overcooked mine because it was incredibly thick. When I put it in the blender, it wouldn’t do anything with it. The taste was great but I think I’ll add a little water or juice the next time I try it. Thanks for the idea!

  4. says

    We make this all the time. Except we add orange juice or frozen orange concentrate instead of the apple and lemon juice. We use this as a topping for pancakes or (my favorite) to teas.

    I’ll give you variation a try next time we make it. :)

    Margaret @ Live Like No One Else

  5. Amanda says

    Hello! I am anxious to try your recipe this Fall. I am new to jam making and am wondering how this should be stored. (Pantry? Fridge?) And how long of a shelf life does it have? Thank you.

    • lyuba says

      Hi Amanda. I would recommend storing it in the fridge. Since we are not canning it and sealing it, it will have air coming it and should be refrigerated. I don’t know the exact shelf life but I would estimate 4-5 weeks based on personal experience. (That’s how fast it was gone not when it went bad.)

  6. Pat says

    Try this wonderful condiment on much more than toast! It may sound strange but try some peanut butter and this jam on your next bacon cheeseburger–a small bite of heaven.

  7. Trish Butler says

    I don’t think it is the Holiday season until you hear your first cranberry pop. Thank you for your wonderful jam recipe and I will use it with your white fudge recipe.

  8. Jennifer J. says

    WOW!! I followed the recipe exactly. I did throw the end result in the Magic Bullet…Amazingly different from the over sweet berry jams. This is sweet and tart, balanced just right. I had the jam with multigrain bagels this morning… Yummmmm!!! Thanks for the great (and painless) recipe, will do it again!! :)

    • lyuba says

      It might be a personal preference. When I made the jam, it wasn’t very bitter at all. There was some tartness but the sweetness was much stronger.

  9. Jill says

    Oh my goodness ….. I am in love with cranberries and can’t wait to make this … I am assuming that you could seal like other jams and jellies ?? Thanks for sharing….. I came via Trendy Tree House a share party ?

    Happy Holidays…..into the New Year…

    • lyuba says

      Hi Jill, welcome! You can definitely can it if you know how :) It’s been so many years since last time I canned anything (I used to with my grandmother) so I can’t quite remember how.
      Happy New Year to you as well!

  10. LAUREN DILLON says

    I AM SO DELIGHTED TO SEE A RECIPE FOR CRANBERRY JAM . I HAVENT FOUND THAT RECIPE ANYWHERES !! I AM NOT SO SURE I CAN MAKE IT , BUT WISH ME LUCK !! BY THE WAY GREAT RECIPES AND A REALLY NICE FOOD BLOG ! YOU ARE SUCH A GREAT COOK !!

  11. Meah says

    I finally found the recipe using fresh cranberries on your website!!
    Thank you very much for the wonderful recipe :)
    I have a question, can I use lime juice instead?

    • lyuba says

      Oh no, Libby, I’m sorry you don’t get fresh cranberries. I’m also sorry to tell you that it won’t work with craisins. You’d need juice and “meat” from the berries for the jam. I’m sorry :( I hope that may be you’d be able to find some fresh cranberries sometime!

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