This super simple Cranberry Jam recipe is made with only 3 ingredients! May it be for a savory cheese board or sweet charcuterie board, on top of vanilla ice cream or just with a slice of bread, this homemade jam is perfectly tart and with the ideal amount of sweetness.
Cranberries are not only delicious, but they’re are considered a superfood, nutritious and with many vitamins. They’re specially rich in Vitamin C, but they also have vitamin E, manganese and vitamin K1, among others.
This super easy Jam has 3 simple ingredients:
Cranberries. Frozen or fresh cranberries can be used. It’s made with the whole fruit and has lots of fruit chunks in it. If you don’t like chunky Jam, you just have to run it through the food processor to eliminate all of the fruit pieces. 12 Ounces is a whole bag of cranberries, or around 3 Cups.
Granulated sugar. To sweeten the jam
Vanilla extract. Good quality vanilla extract goes a long way! specially with so few ingredients
For exact amounts check the recipe card at the bottom of this post.
To make this easy recipe you’ll need to combine Cranberries and white sugar into a medium saucepan and turn it on to medium heat.
Start to cook, stirring occasionally with a wooden spoon. Cranberries will start to release their juice after 2 minutes, then sugar will start to dissolve.
Turn heat to low, continue boiling for 8 more minutes, cranberries will soften and turn mushy. Use a potato masher to mash your cranberries as much as you like. You can also use an immersion blender if you like your jam smooth.
Place a small amount of jam on a plate and place in the freezer for 30 seconds. If consistency is right, stop boiling. If you feel the jam is too runny, continue boiling for a bit longer.
Add vanilla extract and mix. Let the jam come at room temperature before storing in your clean jam jars or any other small jars.
Cranberries are naturally rich in pectin, which means there’s no need to add it to this jam from other sources.
Pectin is a type of starch that helps your cranberry jam turn thicker and develop a semi solid texture when cooled. Some citrusy fruits, like cranberries, apples and quince, are high in pectin
The more you boil your jam, the thicker it will get.
Cranberry Jam is sweeter and runnier than cranberry sauce. Cranberry sauce tends to be thicker and less sweet
Jelly is normally smoother, with no fruit chunks in it. It’s made by straining the fruit and using only the juice.
Jam is made with the whole fruit, mashed or pureed. Personally, I like chunky jam and I leave the chunks, but you can always use a food processor to get rid of them.
Store your jam in a clean jar in the fridge. It will last up to 2 weeks.
You can also freeze it, stored in an airtight container, for up to 6 months.
These 2 amazing recipes were made using this simple Cranberry Jam, click the images for the recipes!
Here’s a video of this Holiday Cranberry Jam recipe so you can see up-close the consistency of this delicious Jam.
If you make this fresh cranberry jam, please be sure to give it a star rating and leave a comment