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Today I am sharing homemade Cranberry Jam. Honestly, this jam won’t be around long in our house. With my family, I’ll use it up quickly.

Cranberry Jam in a jar with toast.

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Cranberry Jam

Hey Love Bakes Good Cakes Peeps!  It’s time for me – Kim, from Soliloquy Of Food & Such – to take over again!!  Today I am sharing homemade Cranberry Jam.  

Cranberries, sugar, water plus a 25 minute jam session (standing over pan whilst stirring constantly) equals this cranberry jam.  Cranberries are loaded with pectin (a gelatinous thickening substance required in jam and jelly making); not just in the white center of the fruit, but also in the seeds and waxy skin.  Simmering everything down a bit longer than that of making traditional cranberry sauce will deliver this tart treat to your table with minimal effort.

*(note)* Sweeten this to your liking.  For a cranberry sauce-like sweetness, use 1 cup of sugar.  If you need to increase the sweetness, use 2 cups of sugar. 

Cranberry Jam being made, starting with whole cranberries in a pan on the stove.

This recipe makes just over 1 pint of jam, 1 pint plus 1/4 cup to be exact.  Seeing how it is a small-batch recipe I don’t want to mess around with canning it the traditional way to preserve it.  Honestly, this jam won’t be around long in our house; between english muffins, crumb bars, and Sunbutter sandwiches – I’ll use it up quickly.  It will keep up to a few weeks stored in the refrigerator, after which freeze any remaining jam to preserve it. 

Cranberry Jam in a jar with some spread on a piece of toast.

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Butternut Squash & Cranberry Muffins on a cooling rack.

Butternut Squash & Cranberry Muffins

Healthy & Delicious Bran Muffins with Raisins & Crushed Pineapple on a plate with two cups.

Healthy & Delicious Bran Muffins with Raisins & Crushed Pineapple

4.86 from 7 votes
Servings: 18 servings

Cranberry Jam

By Jamie Sherman
Cranberries, sugar, water plus a 25 minute jam session (standing over pan whilst stirring constantly) equals this cranberry jam.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes

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Ingredients 

  • 4 cups whole fresh cranberries
  • 1 – 2 cups packed brown sugar, see note **
  • 1 cup water

Instructions 

  • Bring to cranberries, sugar, and water to a boil, reduce heat to a low boil for 10 minutes while stirring occasionally. Taste test and add any additional sugar if needed. Reduce the heat to the lowest setting for an additional 10-15 minutes – stirring constantly. Cool in pan for 30 minutes and transfer to a clean jar or container.
  • Store in the refrigerator for up to a few weeks.

Notes

  •  Sweeten this to your liking.  For a cranberry sauce-like sweetness, use 1 cup of sugar.  If you need to increase the sweetness, use 2 cups of sugar.
  • Yields 2 1/4 cups

Nutrition

Serving: 2tablespoons, Calories: 57kcal, Carbohydrates: 15g, Protein: 0.1g, Fat: 0.03g, Saturated Fat: 0.002g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.004g, Sodium: 5mg, Potassium: 34mg, Fiber: 1g, Sugar: 13g, Vitamin A: 13IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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9 Comments

  1. Terri Greenawalt says:

    What could we sub for the sugar? Maple syrup? Monk fruit? I’m trying to eliminate sugar and artificial sweeteners. This would be great on turkey sandwiches and cheese boards!

  2. Marti says:

    I’d like to try this with a little orange zest. There recipe sounds wonderful though. Will try it for Christmas.

  3. Quigley & Yaya says:

    Thank you for this recipe. It's even better when the cranberries are mixed evenly with crushed strawberries. My friends rave about it. Adjust sugar to taste.

  4. Jessie says:

    I've never heard of cranberry jam before I found this today, I made it already and it is fantastic! It's essentially cranberry sauce, but without the spices, it's going to be great on a cheese plate, thank you!

  5. Susan F. says:

    THis is such a great idea. I am going to share this the link to this post in my "List of Fabulous Finds" post this coming Friday. I think my readers will love it! Thanks – pinning it as well!

  6. Cathy B says:

    Is there a reason you used brown sugar instead of white sugar?

  7. Carole Cowles says:

    If you wanted to make several jars to keep would you finish up with regualr canning steps

  8. Sego Molar says:

    My daughter loves cranberry jam, so I'm going to try this as a surprise for her since I've been unable to find any in our local stores or farmers markets! Thanks so much for sharing!

  9. Bismah Abdelgawad says:

    I love cranberry jam! I have never tried making it before though. Those muffins also look delicious!