Homemade Cranberry Jam
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:
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 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. 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.
Video
Notes
Nutrition
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 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!
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!
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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.
Does the apple need to be peeled?
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.