Cranberry jam might be my favorite type of jam, aside from strawberry jam. I only make cranberry jam in the winter when fresh cranberries are plentiful (and cheap) in the stores.
The base of my cranberry jam is just like the strawberry jam I make. This recipe is great for beginners, trust me. You really can’t mess this one up!
What I love about this recipe is that its versatile. The list recipe has a sweet cranberry flavor because of the addition of the strawberries and raspberries. You can use more cranberries and less other fruit to make the jam a bit more tart. Another option is to eliminate the raspberries completely and increase the amount of strawberries.
My mother-in-law doesn’t use strawberries at all because her sister is allergic, using raspberries instead. It turns out great as well!
Let’s Get Started Making Cranberry Jam!
Start off by dicing up your strawberries into chunks. You could dice up the cranberries if you wanted, but that’s not a step I ever take. Some might want to put them in a food processor, or take the lazy road like me and leave them whole.
Put all of the fruits into your large, non-stick pot.
Let the fruits cook together, blending all of those yummy flavors together. You should have the heat on medium or medium-high heat. Stirring often is important to reduce burning, and you need to mash up all of those fruits. I use the bottom of a metal ladle.
Once the fruit starts to bubble and the fruit is mostly liquid, I mix one cup of sugar and the box of low sugar pectin together. Doing so helps the pectin blend better into the jam.
I prefer low sugar pectin, but you’re free to use whatever you want. I like the flavor of the fruit to shine through, and I feel like too much sugar masks the yummy flavor of the fruit!
Now, stir that pectin/sugar mixture into the fruit. Whisk well! Then, slowly add the remaining 2.5 cups of sugar. Add the lemon juice. Bring the jam to a rolling boil. Stir for one minute as the jam boils, then remove from heat.
Ladle the hot jam into clean, warm jars. Leave 1/4 inch headspace and process. Pints need 10 minutes and quarts 15 minutes!
If you give this jam recipe a try, please let me know. Our family absolutely loves it! The kids love it so much that I stocked up on bags of cranberries so I can make several more jars for the pantry.
The perfect jam for the holidays and wintertime!
- 2 Cups Cranberries, Fresh
- 2 Cups Strawberries, Fresh, Sliced
- 1 Cup Raspberries
- 3 1/2 Cups Sugar
- 1/4 Cup Lemon Juice
- 1 Box Low-Sugar Pectin
First, dice up the strawberries into manageable pieces. Put the cranberries, strawberries, and raspberries into a large non-stick pot.
Next, heat the fruit up in a large, non-stick pot over medium-high heat, stirring and mashing often. You want to break down the fruit with a metal or wooden spoon. Make sure to stir frequently to decrease the risk of burning!
Once the fruit is heated up and starts to boil, mix one cup of sugar and the box of pectin in a separate bowl. Gently pour into the fruit and whisk well, eliminating any lumps.
Stir the remaining 2 1/2 cups of sugar into the mixture, one cup at a time. Whisk well each time.
After all of the sugar is mixed in, add the lemon juice.
Bring the jam up to a rolling boil and let boil for one minute as you stir continually. DO NOT stop stirring. You can burn the jam at this point.
Remove from heat. Ladle into the jars, leaving 1/4 inch headspace. Process half pints and pints for 10 minutes, 15 minutes for quarts.