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Cranberry Jam is delicious and easy to make with just 5 ingredients. Great to enjoy or share with neighbors.
Cranberry jam is a wonderful treat to enjoy around the holidays, and while it’s popular during the Thanksgiving holiday, it remains delicious throughout the entire season!
During the holiday season cranberries can easily be found at grocery stores, so why not take advantage of it and preserve some into jam? Cranberries are full of natural pectin which makes this an easy recipe.
Cranberry jam can be used on cookies, in cakes, piped into doughnuts, and of course, enjoyed with roast turkey.
Ingredients
- Cranberries
- Sugar
- Water
- Cinnamon Sticks
- Rosemary
How To Make Cranberry Jam
- Wash berries and discard any soft fruit.
- Stir together berries, sugar, rosemary, cinnamon sticks, and water in a saucepan and bring to a full rolling boil that does not cease when stirred. Continue to stir and let the mixture boil for 2-3 minutes.
- Reduce heat to medium and allow the mixture to cook for an additional 10-15 minutes, or until it does not slide off the spoon when raised above the pan.
- Remove cranberries from the heat, and push through a sieve (a pasta strainer will work too) into a medium bowl. Discard the skins, rosemary, and cinnamon, which will be left in the sieve.
- Carefully ladle the jam into the clean jars. Wipe rims, and screw lids on ‘finger tight’.
- Process in a boiling water bath for 15 minutes, adjusting for altitude. Make sure the jars are covered by at least 1” of water during this process.
- Remove from the water bath once the jars are fully processed.
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Cranberry Jam
Ingredients
- 24 oz cranberries 6 cups total
- 3 cups sugar
- ½ cup water or fruit juice of choice
- 2 cinnamon sticks
- 4 springs rosemary
- Canning supplies & jam jars
Instructions
- Wash berries and discard any mushy or rotten fruit.
- Stir together berries, sugar, rosemary, cinnamon sticks, and water in a saucepan and bring to a full rolling boil that does not cease when stirred. Continue to stir and let the mixture boil for 2-3 minutes.
- Reduce heat to medium and allow the mixture to cook for an additional 10-15 minutes, or until it does not slide off the spoon when raised above the pan.
- Prepare a water bath, and sanitize jars and lids (soapy water or dishwasher).
- Remove cranberries from the heat, and push through a sieve (a pasta strainer will work too) into a medium bowl. Discard the skins, rosemary, and cinnamon, which will be left in the sieve.
- Carefully ladle the jam into the clean jars (2 bags made 2, 8 oz. jars for me). Wipe rims, and screw lids on ‘finger tight’.
- Process in a boiling water bath for 15 minutes, adjusting for altitude. Make sure the jars are covered by at least 1” of water during this process.
- Remove from the water bath once the jars are fully processed. Use twine, fresh cinnamon sticks & rosemary to add a festive tough to the gifts.
Tips & Notes:
Nutrition Facts:
Cat says
Could you use Monkfruit as a substitute for regular sugar?