Cranberry Jam

This Cranberry Jam strikes the ideal balance between tartness and sweetness with subtle notes of orange and warm spices. In just 30 minutes, you can make this easy, pectin-free recipe without any special canning equipment. It's perfect for the holidays and doubles as a thoughtful homemade gift.

Course Breakfast, Condiment

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings tablespoons

Calories 28kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

12 ounces (about 4 cups) whole cranberries fresh or frozen
¾ cup granulated sugar
½ cup fresh orange juice
Zest from one orange
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Instructions

Rinse the cranberries and carefully inspect them. Discard any cranberries that appear bruised or spoiled. Set the remaining cranberries aside.
12 ounces (about 4 cups) whole cranberries
In a medium saucepan over medium heat, add the cranberries, sugar, and fresh orange juice.
¾ cup granulated sugar, ½ cup fresh orange juice
Whisk continuously until the sugar is completely dissolved and the mixture comes to a gentle boil.
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken to a jam-like consistency.
Remove the pot from the heat. Stir in the orange zest, cinnamon, and nutmeg.
Zest from one orange, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Carefully transfer the jam into a clean pint-sized mason jar. Allow it to cool to room temperature before sealing and storing.
Store the sealed jar of cranberry jam in the refrigerator for up to one month or freeze for up to 3 months.

Notes

Storage: Store jam in an airtight container in the refrigerator for up to one month or freeze for up to one year.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.