Easy and delicious Homemade Cranberry Jam. This simple cranberry jam is made with only 4 ingredients and makes a perfect addition to many breakfast dishes.
Cranberry Jam
Cranberries are such a wonderful fruit with many health benefits. I love the tart and sweet flavor of cranberries when they’re baked in desserts and baked goods.
There is always a bag of cranberries in my fridge in the winter and when I make sure to freeze some for the off-season. During the winter months, I like to make some simple cranberry jam for breakfast. This is a delicious and easy seasonal jam.
Cranberries are not only delicious, they are also very healthy and considered superfood. Cranberries are full of vitamin C, fiber, antioxidants, and vitamin K. Cranberries outrank almost every fruit and vegetable when it comes to antioxidants.
So for breakfast, substitute store-bought strawberry jam for this vitamin packed cranberry jam!
What else can be added to the cranberry jam:
To change up the flavor a little, try using a pear instead of apple.
During holiday time, I like to spice up this cranberry jam with cinnamon, allspice, and cloves. The aroma and flavor is just perfect to put everyone in Christmas mood.
Add some orange zest and squeeze a little orange juice for additional flavor.
How to serve cranberry jam:
Serve this cranberry jam on toast, bagels, muffins, fresh baked sweet bread.
Add some to oatmeal.
Cranberry jam can also be added to fudge, cookies, cheesecake, and sweet creamy dips.
Some more cranberry ideas:
__________________________________________________
If you don’t want to miss any new recipes, subscribe to e-mail or follow me through my social media channels!
Don’t forget to sign up for email, so you won’t miss any new recipes.
__________________________________________________
Homemade Cranberry Jam
Ingredients
- 1 lb fresh cranberries
- 1 cup white granulated sugar
- 1 tbsp lemon juice
- 1 large apple peeled, cored, diced
Instructions
- Place all ingredients in a medium saucepan, mix, and bring to a simmer over medium heat.
- Reduce heat to low, cover with a lid, and gently simmer, stirring frequently, for 45-60 minutes. Keep covered while simmering, leaving only a little crack for the steam to escape. Make sure it simmers gently. Stir from time to time.
- Transfer into a blender and puree until smooth.
- Let cool completely and transfer to a medium jar. Once completely cooled, close with a lid tight and refrigerate.
- Without canning process, this jam will last about 6 weeks in the refrigerator.
Video
Notes
Nutrition
Cindy says
Yes I just made this n I think it’s good BUT I added orange zest n cinnamon & clove n nutmeg n a pinch of salt to kick it up cus it was in the bland side but it was good I only put 3/4 cup of sugar cus I love the tardiness of the cranberries, thank you for sharing.
LyubaB says
Glad you liked it, Cindy!
Elizabeth says
I made this using 2 small pears instead of 1 large apple, and I added a cinnamon stick while it cooked and removed it before blending. This jam tastes amazing, and it was really easy to make. I’m planning to try using it as the filling for some cookies, and then whatever is left I think will be great on toast.
LyubaB says
Yum! Sounds good! Glad you liked it!
Angela Jaw says
Can I add / substitute oranges into this recipe to make it more of a cranberry-orange jam? I have a ton of orages and am looking for a tasty way to use them.
LyubaB says
Yes, you could definitely add some orange juice from the orange and some zest I think that would taste really good with this recipe!
Inna says
Can you use pears instead of an apple?
LyubaB says
Hi Inna,
Yes you can use pears instead, I think that would be quite tasty.
Ariel Grant says
If i use dried canberries would that also work ?
LyubaB says
Hi Ariel,
No, unfortunately dried cranberries won’t work for this recipe.
Tammy Vaughn says
How would you can this? Can this be water-bath canned? I’d like to start making jams, jellies, etc. to sell them.
Mike says
I’ve water bath canned this and it comes out like other jellies/jams. Cranberries have a lot of pectin, I keep extra in case I run out of boxed pectin.
LyubaB says
That’s good to know. Thanks for sharing, Mike!
sarah packham says
I want to make this today, but I’m curious how it sets without adding any pectin. Does it set enough?
LyubaB says
Hi Sara,
I am so sorry for my late response, your comment got lost in my email. I haven’t had a problem with it setting. I hope it worked out for you.
Julie Biggerbear says
I was glad to see a recipe that called for apples instead of the usual oranges. I also added a 1/4 tsp each of allspice, nutmeg, and cloves, and a half tsp of cinnamon.
It is absolutely lovely, especially when making a grilled cheese with turkey and a bit of this spread on the turkey!
LyubaB says
Yum! I am so glad you liked it! 🙂
Patty says
When you use the cinnamon, allspice and cloves how much do you add? Do you use whole or ground? Thanks and ha ppy thanksgiving
LyubaB says
Hi Mary Lou,
I am sorry that it didn’t turn out right for you. Make sure you keep the temperature on medium-low and keep it covered open to stir and cover again so the moisture doesn’t escape or cook out. And it’s about a hour it might take a little less to be the right consistency.
L.J.R. says
Recipes says in fridge for about 6 weeks. Other recipes with orange say only 2 weeks.
I blame my “electric” stove for cooking too fast.
Mary Lou says
An hour? It is almost tar after less than 20 minutes. I will add some water before canning.
Dee says
Delicious and easy recipe… try on crackers with goat cheese!
LyubaB says
Hi Dee,
So glad you liked it! I love the idea to eat it with goat cheese!