Homemade Cranberry Jam
Rave reviews
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. ~Elizabeth
Why You’ll Love This Cranberry Jam
I start making this cranberry jam every year when the summer is over. I even keep some cranberries in the freezer from the end of the previous year so I can start making it before cranberries are stocked at the store. It’s a family favorite jam because:
- Simple ingredients, big flavor – You only need a handful of basic ingredients to create a jam that’s perfectly sweet and tart with a vibrant cranberry flavor.
- Quick and easy to make – No complicated steps or special equipment here. It comes together easily, making it perfect even for a last-minute batch.
- Versatile and delicious – Spread it on toast, swirl it into oatmeal or yogurt, or use it as a filling for baked goods. There are so many ways to enjoy it.
- Better than store-bought – The homemade version has a fresher, brighter flavor and a texture you can control just the way you like it.
- Perfect for the season (and beyond) – It’s especially cozy during the colder months, but honestly, it’s too good not to enjoy all year long.
Notes on the Ingredients You’ll Need
- Fresh cranberries (frozen work too) – The base of the jam. You’ll need about a pound, and they cook down beautifully into that classic thick, slightly tart spread.
- Granulated sugar – Adds sweetness and balances the natural tartness of the cranberries while helping the jam set properly.
- Lemon juice – Just a little bit brightens the overall flavor and adds a subtle freshness that keeps the jam from tasting too heavy.
- Apple (peeled, cored, and diced) – This is the secret ingredient! It adds natural sweetness and helps create a smoother, thicker texture without needing any added pectin.
What Other Flavors To 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, cranberry muffins, fresh baked sweet bread.
- Add some to oatmeal.
- On top of French toast or buttermilk pancakes.
- Goes great with Brie cheese in the cranberry brie grilled cheese or baked brie in a skillet.
- Cranberry jam can also be added to white chocolate fudge, cookies, Christmas cheesecake, and sweet creamy dips.
Cranberry Jam FAQs
No, you don’t need any added pectin for this recipe. Cranberries naturally contain pectin, and the apple helps thicken the jam even more as it cooks.
Yes! Frozen cranberries work perfectly. There’s no need to thaw them but you can if the fridge if you wish. To use frozen, just add them straight to the pot, cover, and cook a few minutes over medium-low heat. Then add remaining ingredients and cook as directed.
The jam is ready when the cranberries have burst, the mixture has slightly thickened, and it coats the back of a spoon. It will continue to thicken more as it cools.
Stored in an airtight container in the refrigerator, it will keep well for about 1 to 2 weeks.
Absolutely! Let the jam cool completely, then transfer it to a freezer-safe container. Seal and label with the date. It can be frozen for a couple of months. Thaw in the refrigerator before using.
Yes, if you prefer a smoother texture, you can blend it with an immersion blender after cooking. Otherwise, it will have a naturally chunky texture.
Some More Cranberry Recipe Ideas:
If you love cranberries, here are a few more delicious recipes from my kitchen:
- Apple Cranberry Pie – sweet and tart combination of fresh cranberries and apples inside a pie crust and topped with sweet crumble.
- Cranberry Sauce – A classic homemade version with bright citrus flavor and warm spices.
- Cranberry Stuffing – A festive side dish with cranberries, pecans, and savory herbs.
- White Chocolate Cranberry Crinkle Cookies – Soft, chewy cookies with a beautiful sweet-tart balance.
- Cranberry Pecan Cream Cheese Pinwheels – flavorful and festive, they will make a perfect appetizer for your holiday party!
- Cranberry Maple Baked Brie – A warm, melty appetizer with sweet cranberries and flaky pastry.
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Homemade Cranberry Jam Recipe
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 (occasional bubble). Stir from time to time.Tip: remember it's okay if it looks a little thin, jam thickens as it cools!
- Transfer into a blender and puree until smooth (or leave it chunky if you wish).
- 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 up to 4 weeks in an airtight glass jar in the refrigerator.
Video
Notes
- Add orange flavor – Stir in a little orange zest or replace some lemon juice with orange juice.
- Warm spices – Add a pinch of cinnamon or nutmeg for a cozy twist.
- Smoother texture – Blend the jam with an immersion blender after cooking.
- Chunky style – Leave as is for more texture from the cranberries and apples.
- Refrigerator: Store in an airtight glass container, in the refrigerator for up to 2-4 weeks.
- Note: if you ever smell like your jam has “turned into wine,” it’s no longer good!
- Freezer: Freeze in a freezer-safe container for up to 2-3 months.
- To use: Thaw in the refrigerator and stir before serving.
Nutrition
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Categories:
Breakfast Recipes, Brunch Recipes, Christmas Baking Recipes, Cranberry Recipes, Dessert Recipes, Gluten Free Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
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.
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.)
Recipes says in fridge for about 6 weeks. Other recipes with orange say only 2 weeks.
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
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!
I love this! Just wanted to let you know that I featured this post in my 15 Homemade Gift Ideas post! Katiewww.funhomethings.com
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!Miz Helen
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.
Does the apple need to be peeled?
Yes, peeled and cored. Unless you’d like small bits of apple skin in it.
Drool, so yummy!! I love cranberries. This jam would go great on Dutch sugar bread 🙂 You probably have de-pit the cranberries before putting them in the pan, right?
Esther.
thanks for sharing. Pinning!
How many ounces does this recipe yield? Thank you.
i love cranberries. I have some left after my cranberry pepper jelly venture.
I love cranberries. I never thought of making them into a jam. We will be giving this a try! Amanda @ the-taste-tester.com
This was so tasty! Perfect sweet and tart combination and I like mine half blended and a little chunky!
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!
So the fruit does get nice and thick and you can choose to blend it or leave it chunky. Personal preference! Blend it if you wish!
I would never have thought to make cranberry jam! It looks awesome and you made it seem simple enough that I think I might be able to pull it off!
made the cranberry jam it’s awesome soooo good thank you for the recipe.
LyubaLove this recipe! I have been wanting to make a cranberry jam for ever! Pinned to my canning board.
Looks VERY TEMPTING and I’d love a slice of fresh bread with this wonderful jam 🙂
Last month I couldn’t get enough pumpkin and now I cannot get enough cranberry! I want to try this!! I’d love you to come link up at my Pin Me Linky Party. Pinning now!
Picking up ingredients to make this today!
Great! I hope you like it 🙂
I have never heard of cranberry jam before, but I bet I would love it. It sure looks amazing!
I have never seen cranberry jam, wow.