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.
I want to make this today, but I’m curious how it sets without adding any pectin. Does it set enough?
Hi Sara,
I am so sorry for my late response, your comment got lost in my email. No need for additional pectic, cranberries actually have alot and set very well. I haven’t had a problem with it setting. I hope it worked out for you.
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!
Yum! I am so glad you liked it! 🙂
When you use the cinnamon, allspice and cloves how much do you add? Do you use whole or ground? Thanks and ha ppy thanksgiving
Hi Patty, so for cinnamon, you can use a stick or ground but discard the stick after cooking. For other spices, it’s best to just use ground. Cinnamon is about a teaspoon. Nutmeg and allspice, stick to about 1/4 tsp because those are potent and taste to see if you want to add a pinch more.
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.
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.
An hour? It is almost tar after less than 20 minutes. I will add some water before canning.
Mary Lou, did you turn the heat down to low and cover? Seems like all your liquid got cooked out too fast, heat may have been too high.
Delicious and easy recipe… try on crackers with goat cheese!
Hi Dee,
So glad you liked it! I love the idea to eat it with goat cheese!
Can I add bourbon to this recipe?
Also what is the ph of the final product?
I am sorry, that is not something I able to test so I am not sure.
Hi Rebekah,
Yes, You can add up to 1/4 cup but I wouldn’t use anymore or it will be too watery. You will probably have to cook it a little longer to reduce but remember jam gets thicker as it cools so don’t reduce it too much or it will be to thick. Let me know how you like it!
Thank you! I am going to make this tonight I finally got the cranberries today
Your very welcome, Rebekah! I hope you liked it!
You can, sure! I’d stick to about 1/4 cup at the most.
Hello,
This seems to be exactly what I am looking for to put in holiday gift baskets for my family this year. What is the largest batch you have made? I need about 12 8oz jars. I was thinking to just times the recipes by 6. I am so excited to have found this! thank you for posting.
And do you seed the cranberries are does the blender (I plan on using immersion stick type, just smooth it out?
What a good Idea to make this for gift baskets! And yes I think you can just make this recipe x6 and I didn’t seed the cranberries but you can if you want a smoother jam or you can put it through a strainer.
We love this!
Do you not add any liquid other that that little bit of lemon juice? I would think the betries would scorch if they were dry in the pan and needing to reach a boil.
Nope, no water. Cranberries will give out their natural juice and since we will cook on lowest heat and covered right after the initial coming to boil, the moisture will stay inside instead of evaporating.
Looks yummy. Do you add any water to boil the cranberries? I am planning on making and canning this.
No water needed. Cranberries will give out their natural juice and since it will cook slowly and gently on lowest heat and covered, the moisture will stay inside instead of evaporating.
Hi, I’m from Australia and we don’t get fresh cranberries here. Would I be able to use craisins (dried cranberries)?
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!
Why couldn’t she used dried cranberries? All she would have to do is rehydrate them, I believe that 3/4 cup of dried cranberries is equivalent to 1 cup of fresh cranberries. Craisens are dried cranberries where the juice was extracted for juice. then sweetened. So if she were to use 3/4 cup of craisens and a 1/4 cup of cranberry juice she would be ok. She might have to adjust the sugar a bit as I believe they do add some sugar to craisens
.
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?
Hi Meah! Yes, you can use lime juice, it will give it the same bit of acidity. I’m glad you found what you were looking for 🙂
Thank you!
I see! I might try with lime juice 🙂
Thank you for the reply, Lyuba!
Of course! Let me know how you like it, Meah 🙂
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 !!
Great recipes 🙂
Thank you, Carrie!
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…
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!
Just made it,, How do you overcome bitterness?
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.
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!! 🙂
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.
Thank you so much, Trish!
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.
That is very interesting, Pat! I think I will have my husband try this one 🙂
Thank you!