A bag of cranberries was burning a whole in my fridge for too long. I was originally planning to bake something with it but then I decided on jam. This is a great and simple seasonal jam that’s perfect for a December breakfast.
Cranberries are not only delicious, they are also very healthy and considered superfood. Cranberries have vitamin C, fiber and cranberries outrank almost every fruit and vegetable when it comes to antioxidants.(source)
Ingredients:
1 lb of fresh cranberries
1 cup of fine white sugar
1 tbs lemon juice
1 large apple
Directions:
1. Place all ingredients in a medium saucepan and bring to a boil on medium-high heat.
2. Reduce heat to medium-low and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape.
3. Transfer into a blender and puree until smooth.
4. Let cool completely and transfer to a medium jar.
Enjoy!!
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I have never seen cranberry jam, wow. love for you to share on Friday food frenzy if you get a chance. http://www.stayingclosetohome.com/2012/12/friday-food-frenzy-3-weeks-until.html
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!
Lyuba
Love 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
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!
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!
You are absolutely right
I misses a step! Thank you for the catch.
This looks so tasty! Yummers☺ You make Whimsy Wednesday look so good!
Thanks for joining us,
Kelly at Smart! School {House}
http://www.smartschoolhouse.com
I love cranberries. I never thought of making them into a jam. We will be giving this a try! Amanda @ the-taste-tester.com
i love cranberries. I have some left after my cranberry pepper jelly venture. Would love for you to share this at the pin inspriation party! http://www.addhousewife.com/
How many ounces does this recipe yield? Thank you.
thanks for sharing. Pinning!
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.
Does the apple need to be peeled?
Does the apple need to be peeled?
Yes, peeled and cored. Unless you’d like small bits of apple skin in it.
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.
I love this! Just wanted to let you know that I featured this post in my 15 Homemade Gift Ideas post!
Katie
http://www.funhomethings.com
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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!
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
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.)