Cranberry Jam Recipe
Bright, tart, and bursting with citrus, this homemade Cranberry Orange Jam is a holiday game-changer. After years of testing, I’ve perfected a method that balances the cranberries’ natural pucker with just the right amount of sweetness and warm spice. This vibrant spread is incredibly versatile, transforming morning toast, cheese boards, and even holiday roasts with its festive flavor.
PrintCranberry Jam
Ingredients
Scale
- 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.
- In a medium saucepan over medium heat, add the cranberries, sugar, and 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.
- 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.
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