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:
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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 medium-low, cover with a lid, and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape. 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.
Notes
Nutrition
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! 🙂
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.
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!
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.
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.