Cranberry Jam Recipe

Prepare fruit and equipment

Rinse and sort the cranberries, discarding any soft or blemished berries. Zest one orange, then juice oranges until you have 1 cup of fresh orange juice. Measure sugar, water, and optional apple juice. If you plan to preserve the jam, sterilize jars and lids by boiling or in the dishwasher; otherwise have a clean container ready to cool and store.

Combine ingredients

In a large, heavy-bottomed saucepan, combine 4 cups fresh cranberries, 1 cup water, 1/2 cup unsweetened apple juice (optional), and 1 cup fresh orange juice. Stir in 2 cups granulated sugar, 1 tablespoon orange zest, 1 teaspoon ground cinnamon, and 1 teaspoon fine sea salt. Let the mixture sit for 10–15 minutes to allow the sugar to begin dissolving and the cranberries to macerate slightly.

Cook the jam

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve remaining sugar and prevent scorching. Once boiling, reduce heat to medium-low and simmer, stirring occasionally and mashing some cranberries with the back of a spoon or a potato masher to your desired texture. Continue to simmer for 12–18 minutes until the cranberries have burst, the mixture has thickened noticeably, and the volume has reduced. Skim any foam from the surface with a spoon for a clearer jam.

Check for set

To test for set, place a small chilled plate in the freezer before cooking. Spoon a teaspoon of jam onto the cold plate and return to the freezer for 30–60 seconds; run your finger through the jam — if it wrinkles and holds its shape, it has reached set. If still runny, continue simmering 2–4 minutes longer and test again. If desired, stir in 1 tablespoon fresh lemon juice near the end of cooking to help the pectin set and brighten flavor.

Finish and jar

When jam reaches desired thickness, remove from heat and let sit for 5 minutes. Stir gently and skim any remaining foam. If you prefer a smoother jam, pulse briefly with an immersion blender (small bursts) to reach preferred consistency, being careful not to over-blend. If canning for storage: ladle hot jam into sterilized jars, leaving 1/4-inch headspace, wipe rims clean, apply lids and bands, and process in a boiling-water bath for 10 minutes (adjust time for altitude). For refrigerator use: transfer to a clean container, cool to room temperature, then refrigerate.

Cool and store

Let sealed jars cool undisturbed for 12–24 hours; lids should pop to indicate a vacuum seal. Label with date. Refrigerate opened jars and use within 3–4 weeks, or freeze jam for up to 6 months in a freezer-safe container leaving ~1/2 inch headspace.